Chicken 'n' Noodles

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:

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.

Contributed by:

 * PressureCookerRecipes Y-Group