| Ingredients: 2 chicken breast 1 Can(s) chicken broth 2 Package(s) chicken gravy 1 diced rib celery 3 potato 4 sliced mushroom 4 Clove(s) minced garlic |
Directions:
Start with the noodles, if making from scratch, as they need about 30 minutes to dry before cooking. While the noodles are drying, peel and quarter the potatoes and boil until fork tender. While the potatoes are boiling, add 2 packets of chicken gravy to the instapot and dissolve in one can of chicken broth. Add the chicken breasts, chopped celery and mushroom. Set the instapot on poultry/meat and let cook. Takes about 30 minutes. Finish the potatoes by draining, mashing, adding butter, cream, salt, and minced garlic. |
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Egg Noodles (
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2 1/2 Cup(s) flour 1 Pinch(s) salt 2 large beaten egg 1/2 Cup(s) milk 1 Tablespoon(s) melted butter |
Directions: In a large bowl, mix flour and salt. Add beaten egg, milk and butter. Knead until smooth, about 5 minutes. Let rest in bowl 10 minutes. On a floured surface, roll out dough to about .25 inch thick. Cut into noodle shapes. Allow to air dry about 30 minutes. Boil until al dente. |