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!”

Ingredients Nutrition


  1. Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
  2. Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
  3. Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
  4. Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
  5. 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.
  6. Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.

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