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Categories:
olive oil onion garlic carrots red pepper green pepper parsley basil dill salt pepper chicken water egg noodles turkey Parmesan cheese
Viewed: 71 - Published at: 2 years agoIngredients
- 3 Tablespoons Olive Oil
- 1 whole Large Onion, Diced
- 5 whole Cloves Garlic, Minced
- 15 whole Baby Carrots Sliced
- 1 whole Medium Red Pepper, Sliced Thin
- 1 whole Medium Green Pepper, Sliced Thin
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Basil
- 1/2 teaspoons Dried Dill
- 1 teaspoon Salt
- 1/4 teaspoons Pepper
- 4 whole Chicken Bouillon Cubes
- 3- 1/2 cups Water
- 3 cups Dried Egg Noodles
- 1 pound Deli Smoked Turkey Breast, Sliced Into Strips
- 13 cups Half-and-half
- 1- 1/2 cup Grated Parmesan Cheese
- 1 can 15 Oz Green Peas, Drained
Method
- 1.
- Heat oil in the pressure cooker over medium heat and brown onion, garlic and carrots.
- Cook about 5-8 minutes.
- 2.
- Add peppers, seasonings, bouillon cubes, water and noodles.
- Secure pressure cooker lid and heat over high until full pressure (jiggling occurs).
- 3.
- Lower heat and cook for 8 minutes.
- 4.
- Take the pressure cooker off of heat and cool sides with water to stop everything from cooking.
- 5.
- Remove lid (ONLY DO THIS WHEN REDUCED PRESSURE ALLOWS IT TO OPEN) and drain any excess liquid.
- 6.
- Add remaining ingredients.
- Stir well and let cool to set up a little.
- 7.
- Serve!
