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!

---

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.

---

Ingredients

---

boneless skinless chicken thighs, carrots, onion, celery, garlic cloves, chicken stock, bay leaf, fresh thyme, fresh rosemary, fresh sage, poultry seasoning, salt and pepper, egg noodles, frozen peas, cornstarch, stock, lemon, juice of, parsley