+ Ingredients:
4 Chicken Breasts
3-4 cups egg noodles
5 cups chicken broth
1 cup diced celery (about 3 ribs celery)
1 cup diced carrots (about 2 carrots)
1 1/2 tablespoons onion powder
4 garlic cloves, smashed or minced garlic
4 sprigs fresh thyme
1 bay leaf
½ teaspoon cracked black pepper
1½ teaspoons kosher salt
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+ Equipment:
Brava Chef's Pan
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+ Instructions:
1:
- Add broth, diced celery, diced carrots, onion powder, garlic, fresh thyme, bay leaf, pepper, and salt in Brava Chef’s Pan and cover with lid.
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2:
- Slide covered Chef’s Pan into the top shelf.
- Press the green button to begin slow cooking.
- Note: You will add chicken breasts after 1 hour.
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3:
- When Brava notifies you, carefully remove the Chef's Pan.
- Add chicken breasts to the Chef's Pan.
- Slide covered Chef's Pan into the top shelf.
- Press the green button to continue slow cooking.
- Note: You will add noodles after an hour and 15 minutes.
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4:
- Once Brava notifies you, carefully remove the Chef's Pan.
- Add egg noodles to the Chef's Pan.
- Stir noodles so that they are submerged in liquid.
- Slide covered Chef's Pan into the top shelf.
- Press the green button to finish cooking.
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5:
- When the cook is done cooking, carefully remove Chef’s Pan.
- Remove and discard bay leaf, large pieces garlic, and thyme sprigs.
- Shred chicken with utensils.
- Ladle into bowls and serve with fresh parsley, dill, toasted bread with butter, and a squeeze of fresh lemon.