Chicken Noodle Dinner

Debbi McDaniel

<3 <3 We got this quick & hearty recipe from our mom. <3 <3

1 Whole chicken

1 small onion diced (optional)

6 Stalks Celery (Cut in 1" pieces)

6 Carrots (cut in ½" pieces)

½ Tbsp Chicken bouillon granules -OR- 2½ Tbsp Better Than Bouillon chicken base

1 Tbsp Dried parsley flakes

½ tsp Thyme

½ tsp Poultry seasoning

Salt (to taste)

Pepper (to taste)

1 Pkg Egg noodles (or 2 pkgs of Grandma's Frozen Egg Noodles)

subheading: STOVETOP INSTRUCTIONS:

Rinse chicken in cold water.

Place chicken in 5 quart pot, cover with water, bring to boil.

Skim off foam.

Add vegetables and spices. Simmer 45 minutes.

Remove chicken, let cool to touch (15 to 30 minutes). Remove meat from bones and cut into bite-size pieces.

Return vegetable/broth mixture to a boil. Add noodles and cook according to package instructions.

Add meat back to pot and heat through.

subheading: INSTANT POT INSTRUCTIONS:

Use 2-½ T. Better Than Bouillon chicken base dissolved in four cups water to make chicken broth.

Rinse chicken in cold water.

Sauté onions and celery in olive oil until onions are soft.

Deglaze Instant Pot with about one cup of chicken broth.

Add carrots, chicken, seasonings, and the rest of the prepared chicken broth. Then add water (about 2 cups) to the max fill line in the Instant Pot.

Seal Instant Pot and cook on high pressure for 20 minutes.

Quick release pressure when timer is up and remove chicken to cool.

Add egg noodles to pot and cook on high pressure for 4 minutes and quick release.

While noodles are cooking, pull chicken meat from bones and cut into bite size pieces. Return meat to pot when noodles are done, stir and let heat through for a few minutes

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