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Chicken Noodle Soup: Submitted by: Robert Losee | Date Added: 20 Oct 2011
Listed in: Meat / Poultry

whole chicken
1 carrot, diced
2 stalks of celery, diced
1 medium onion, diced
[clove or two of garlic]

bag of frozen egg noodles
heaping Tablespoon of chicken flavoring, generally I use Better Than Bouillon, a paste from a jar
Misty's seasoning if available
salt & pepper to taste

mashed potatoes

Cooking Instructions

1) Put chicken in pressure cooker according to manufacture's directions. Fill it with water to about 2/3 full, generally covering chicken. Add carrot, celery, onion and optionally the garlic. Once it reaches high pressure cooking temperature let cook for 15 minutes. Turn off and let sit until cool enough to hold pressure cooker.

2) Open the cooker up, reach in and start taking out pieces pulling off the meat and setting them aside (throw away the bones).

3) Put the meat back into the pot. Bring back to boil without lid and add frozen noodles, chicken flavoring, Misty's seasoning, salt and pepper. Cook until tender according to makers directions.

4) Serve alone or on mashed potatoes (or rice, or something with lots of sinful starch).

5) Dig in, eat, enjoy, and have your triglycerides checked afterwards.

This is the quintessential comfort food, especially good on cold days but good on hot ones too. I serve this with peas too. It makes a nice mix.

I've made these with homemade noodles. It's a chore to make them and I can't find the taste difference worth the work. I usually buy the ones in the great labeled bag and they maybe better than I could do.

This started with Letha's homemade noodles and this recipes at the lake. After she passed on I had to take it over to get my fix of it so I updated it a bit, especially using a pressure cooker.

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