Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons olive oil
  • 1 yellow onion (diced)
  • 3 ribs of celery (chopped)
  • 2 cups chopped carrots
  • 1 and 1/2 lbs chicken breasts
  • salt and pepper to taste
  • 3-4 cloves garlic (minced)
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 2 cups water
  • 2 cups wide egg noodles
  • 3 tbsp fresh chopped parsley

Instruction

  • Turn the Instant Pot to saute. Heat 2 T olive oil until hot. Saute onion, carrots, and celery for 5 minutes.
  • Season chicken with salt and pepper. Add chicken, garlic, thyme, and bay leaf to the Instant Pot.
  • Pour chicken broth and water over the chicken and vegetables.
  • Cook on the soup setting for 8 minutes with a 5 minute natural pressure release.When all the pressure has released open the Instant Pot place on saute.
  • Remove the chicken and add the egg noodles and fresh parsley
  • Shred the chicken with 2 forks and return to the Instant Pot
  • Turn Instant pot to saute and let the soup cook for 8 minutes more, until the noodles are tender.