Estimated Nutrition (whole recipe, rough)
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- ¼ cup parsley, chopped
Directions
Sauté onion, celery and garlic until lightly browned.
Add chicken, carrot, chicken stock, bay leaf, herbs and 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 and 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 and chopped parsley for color and juice of 1 lemon.
Stir and serve.
Category:Pressure cooker Recipes
Category:Chicken Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Garlic Recipes
Category:Chicken stock Recipes
Category:Egg noodle Recipes
Category:Pea Recipes
Category:Lemon juice Recipes
Category:Parsley Recipes