Ingredients
2 teaspoons olive oil4 bone-in chicken thighs2 medium carrots, peeled and sliced into 1/2-inch pieces1-1/2 celery ribs, sliced into 1/2-inch pieces6 cups reduced-sodium chicken broth1/2 teaspoon salt1/8 teaspoon pepper1/2 package (8 ounces) uncooked fine egg noodles, cookedChopped fresh parsley, optional
Preparation
Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.
