Grilled Cilantro Lime Chicken with Mexican Street Corn
PREP TIME: 15min COOK TIME: 25min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3.5g||5%|
|Saturated Fat .5g||3%|
|Total Carbs 21g||7%|
|Dietary Fiber 2g||8%|
|Vitamin A 120%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
8 cups water
4 large carrots, peeled and diced into 1/2-inch pieces
4 celery stalks, diced into 1/2-inch pieces
1 medium onion, chopped
1 bay leaf
1 tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. black pepper
6 oz. egg noodles, uncooked
Fresh chopped parsley, for garnish
1 tsp. chicken bouillon, if desired
Season the chicken with olive oil, salt, dried thyme and black pepper. Combine the chicken, broth, carrots, celery, onion, and bay leaf into your multi cooker. Stir in the uncooked egg noodles.
Lock the lid and close the release valve. Set the multi cooker to the manual, poultry or pressure cook setting. Set the pressure level to high and the timer for 10 minutes. When the time is finished, use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.
Remove the skin and bones from chicken and shred the meat.
Remove the bay leaf and return the chicken to soup to heat through. Garnish with fresh chopped parsley and serve.
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