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With fresh vegetables, herbs, and lean chicken, this recipe is packed with healthy nutrients in every bite. Make this recipe as a main dish or serve it with your favorite sandwich for a warm, filling meal.
2 TBSP butter
0.5 EA onion
3.5 OZ / 100 G carrot
7 OZ / 200 G bok choy
1 TSP salt
1 TSP pepper
42.5 OZ / 1.2 L chicken stock
21 OZ / 600 G chicken thighs, with skin
3.5 OZ / 100 G egg noodles
Peel and slice the onion and carrot. Wash the bok choy. Slice the chicken and season with salt and pepper.
Once the pressure cooker is preheated, add the butter, onion, chicken thigh and carrot. Cook and keep stirring it using the sauté mode for 4 minutes / 360°F|180°C.
Add the chicken stock, bok choy and noodle. Close the lid and cook in low pressure cook mode for 1 minute.
Enjoy your soup!
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