Chicken Noodles - Pressure Cooker - cooking recipe

Ingredients
    8 boneless skinless chicken thighs
    3 carrots, large dice
    1 onion, chopped
    3 stalks celery, finely diced
    2 garlic cloves, chopped
    8 cups chicken stock
    1 bay leaf
    5 sprigs fresh thyme
    1 sprig fresh rosemary
    2 sprigs fresh sage
    1 teaspoon poultry seasoning
    salt and pepper, to taste
    1 lb egg noodles, frozen such as Reames brand
    1 cup frozen peas
    2 tablespoons cornstarch
    3 tablespoons stock
    1 lemon, juice of
    1/4 cup parsley, chopped
Preparation
    Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
    Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
    Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
    Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
    When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.
    Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.

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