Chicken and Noodles

Ingredients:

• For the Chicken:

• 4 cups water

• 2 carrots

• 2 stalks celery

• 1 onion

• 1 bunch flat-leaf parsley

• 1 Tablespoon fine grind sea salt

• 1 teaspoon black pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 5-pound whole chicken

• For the Chicken & Noodles:

• 2 Tablespoons butter, unsalted

• 1 1/2 cups sliced carrots (about 2-3 carrots)

• 1 1/2 cups sliced celery (about 2-3 stalks)

• 1 1/2 cups diced onion (about 1 medium onion)

• 1 teaspoon fine grind sea salt

• ½ teaspoon black pepper

• 3 Tablespoons all-purpose flour

• 6 cups chicken broth from the cooked chicken

• Store-bought chicken broth (to have on hand in case you don’t end up with 6 cups from the cooked chicken)

• About 8 ounces of dried egg noodles

• Chicken meat from cooked chicken, about 3 cups of meat

• 3oz low-fat cream cheese (can use heavy cream or a dairy substitute here)

• 1 cup chopped fresh flat-leaf parsley

Instructions:

1. Prep: Gather the ingredients needed to cook the chicken. This includes 2 carrots (no need to peel them), 2 celery stalks (just cut the ends off), 1 onion (in quarters, so they fit), the stems from one bunch of parsley, and the seasonings listed in the ingredient list for cooking the chicken.

   Dice another onion for the chicken and noodles in about ¼-½ inch pieces. Peel and slice two carrots into about ¼ inch slices. Slice 2 celery stalks in about ¼ inch slices. The vegetables should be thin enough to cook during the sear/sauté time of 10 minutes.

2. Cooking the Chicken: Add 4 cups of water to the inner pot of the Ninja Foodi or Instant Pot. Add in the cooking vegetables. Add in the cooking spices (salt, pepper, onion powder, garlic powder). Place the chicken into the pot. Put the pressure lid and turn the valve to seal. Pressure cook on high for 15 minutes and allow a full natural release when the time is up. Once the pin drops, you can open the lid.

   Remove the chicken and place it on a cutting board or in a large bowl. Allow it to cool. Strain the vegetables from the broth in the pot. Reserve the broth for later. Discard the cooking vegetables. Rinse the inner pot and return to the Ninja Foodi or Instant Pot.

   When the chicken has cooled, remove the meat from the bones and tear it into bite-size pieces. Set the chicken meat to the side for later.

3. Making the Chicken & Noodles: These instructions are the same whether you are making this on the stove or in an electric pressure cooker, as long as the pressure cooker has a sear/sauté function. If it doesn't, you will have to use a large pot on the stove. Turn the Ninja Foodi or Instant Pot on high sear/sauté. If you use a stainless steel inner pot, reduce the heat to medium-high. Add in the butter and the sliced vegetables (onions, carrots, celery) and cook, while occasionally stirring, for about 10 minutes. Season with 1 teaspoon sea salt and ½ teaspoon pepper.

   Add in the flour and stir. Cook for an additional 2-3 minutes. Add in the 6 cups of chicken broth. If you don't have quite 6 cups of broth from your cooked chicken, add some store-bought chicken broth or water to bring the total volume to 6 cups. Bring the liquid to a boil.

   Add the noodles a handful at a time and stir. Once all the noodles are added, cook until they are your desired texture. It takes about 7-10 minutes. Turn the heat down to low. Add the chicken meat, cream cheese, and chopped parsley. Stir and turn the heat off. Let the chicken and noodles sit for about 5-10 minutes to finish thickening up. Serve & Enjoy!