CHICKEN NOODLE SOUP THREE WAYS
3 boneless breasts of chicken, chopped
1 white onion, chopped
2 garlic cloves, chopped
3 tablespoons Haco Chicken bouillon
1/2 pound spaghetti noodles
1/2 cup each red, black, and white quinoa
10 or more cups of water
1/2 cup ultra gel
3 tablespoons olive oil
Salt & pepper to taste
Place oil in pressure cooker. Saute chicken, onions, and garlic. Add grains and toast lightly. Add remaining ingredients except ultra gel. Pressure for 15 more minutes on high. Reduce pressure and thicken with ultra gel adding more water if desired.
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