Creamy chicken noodles (IP)

Name: Creamy chicken noodles (IP)
Cuisine: Asian
Ingredients: 4 cups chicken broth; 1/2 yellow onion; 2 stalks celery; 1 large carrot; 4-6 chicken thighs, cut up; 340g broad egg noodles; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp parsley; 1/8 tsp white pepper; 1 tbsp chicken bouillon; 1 tbsp corn starch + 2 tbsp cold water; 3/4 cup 10% cream

1 step

Creamy chicken noodles in the instant pot. Could use chicken flavour bouillon that doesn’t have actual chicken to make it vegetarian.

Updated at: Fri, 08 Dec 2023 01:01:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2834.1 kcal (142%)

Total Fat122.1 g (174%)

Carbs280.6 g (108%)

Sugars25.3 g (28%)

Protein147.7 g (295%)

Sodium4336.1 mg (217%)

Fiber16.1 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 cupschicken broth

0.5yellow onion

340gbroad egg noodles

1 tspgarlic powder

1 tsponion powder

1 tspparsley

⅛ tspwhite pepper

1 Tbspchicken bouillon

1 Tbspcorn starch

Instructions

Step 1

Cook chicken and veggies in butter and oil on sauté mode.m until chicken is cooked and vegetables soften. Add all ingredients EXEPT corn starch & cream. Pressure cook on high for 3 minutes then quick release. Meanwhile make a small cornstarch slurry. Add slurry and cream to instant pot and cook on sauté mode to thicken a bit, stirring often, until sauce begins to thicken. Turn off instant pot. Sauce will further thicken as the meal rests or serve right away.