Ingredients:

  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 Celery Stalks, sliced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 5 lbs Boneless, Skinless Chicken Breasts or Thighs
  • 8 cups Chicken Stock (low sodium preferred)
  • 1 tsp Salt (Kosher/Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 6 oz Dried Egg Noodles (medium width)
  • 1/4 cup Fresh Flat-leaf Parsley, chopped
  • 1 tsp Lemon Juice (optional)

Instructions:

  1. Sauté the Aromatics: Set the Instant Pot to Sauté (Normal). Once hot, add the oil. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften and the onions are translucent.
  2. Add Garlic and Herbs: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  3. Deglaze: Pour in about ½ cup (120ml) of the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any browned bits (this prevents a ‘Burn’ notice).
  4. Load the Pot: Add the remaining chicken stock, bay leaves, chicken pieces, and the initial seasoning (1 tsp salt and pepper) to the pot. Ensure the chicken is submerged.
  5. Seal and Cook: Secure the lid, ensuring the vent is set to Sealing. Select the Pressure Cook (Manual) setting on High. Set the timer for 10 minutes.
  6. Quick Release (Partial): Once the cook time is complete, let the pressure naturally release (NPR) for 5 minutes, then manually switch the vent to Venting (Quick Release, QR) to release the remaining pressure.
  7. Remove Chicken: Carefully open the lid and use tongs to transfer the cooked chicken breasts/thighs to a separate bowl. Discard the bay leaves.
  8. Shred the Chicken: Using two forks, shred the chicken into bite-sized pieces. Set aside.
  9. Cook the Noodles: Return the Instant Pot to the Sauté (Normal) setting (or just use the residual heat if the broth is still piping hot). Add the dried egg noodles to the simmering broth.
  10. Simmer: Cook the noodles for the time specified on the package (usually 5–7 minutes), or until al dente. Do not overcook.
  11. Combine and Season: Turn off the Instant Pot. Stir the shredded chicken back into the soup. Taste the broth and adjust the seasoning (salt, pepper) as necessary. Add the optional teaspoon of lemon juice for brightness.
  12. Serve: Ladle the soup into bowls, garnish generously with fresh chopped parsley, and serve immediately.