Chickennoodlespressurecooker Recipes
CHICKEN NOODLES - PRESSURE COOKER
This is a great recipe for getting a meal on the table fast. It also works great without a pressure cooker....just simmer about 20 minutes longer until the chicken starts to fall apart. I also feel strongly about not using chicken stock w/MSG in it - buy the all-natural kind! Its so much better!
Provided by Black Radish
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 571.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 149.8, Sodium 616.5, Carbohydrate 77.4, Fiber 5.2, Sugar 10.4, Protein 38.9
CHICKEN NOODLES - PRESSURE COOKER RECIPE - (4.5/5)
Provided by smaier
Number Of Ingredients 18
Steps:
- 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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