Submitted by Latrice Jones

About the cook: Having a passion for cooking since childhood, I love to indulge in all things edible. I'm a Mom, Grandmother, Antique Collector, Music Lover, Writer, Amateur Photographer, Food Critic, and Recipe Remixer, It's safe to say I'm a jack of all trades that enjoys all aspects of life.

About the dish: A comfort food favorite that the whole family will enjoy.

National Origin: American

Serves: 4

Estimated Time: 30 to 60 Minutes

Ingredients:

2 Lg chicken thighs
1 tsp garlic powder
2 cups chicken broth
1 tsp onion powder
2 cups of water
1 tsp poultry seasoning
2 celery stalks chopped
1 tsp adobo
1 med onion chopped
½ tsp parsley flakes
2 garlic cloves chopped
½ tsp basil
1TBS olive oil
½ tsp lemon pepper
½ stick margarine
½ tsp black pepper
1 can cream of chicken soup
1 cup frozen carrots & peas
1 bay leaf
3 cups egg noodles

Preparation:

Set Instapot to sauté and heat oil, add celery, onions, and garlic then sauté’ until translucent. Add water, chicken broth, chicken thighs, garlic powder, onion powder, poultry seasoning, adobo, and bay leaf. Pressure cook for 10 Min. Remove bay leaf and thighs then debone and shred. Add meat back to the pot along with egg noodles, parsley, basil, lemon pepper, black pepper, and frozen veggies. Set Instapot to sauté and let cook for 10 Min. Add butter and cream of chicken and let cook an additional 3-4 minutes. (Stir to prevent sticking). Enjoy!!!

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