# What You'll Need:
→ Poultry
01 - 1 lb boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Soup Base
06 - 8 cups low-sodium chicken broth
→ Seasonings
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 bay leaf
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon salt, or to taste
→ Pasta
12 - 6 oz egg noodles
→ Oil
13 - 1 tablespoon olive oil
→ Garnish
14 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Set the Instant Pot to Sauté mode. Add olive oil, then sauté onion, carrots, and celery for 3 to 4 minutes until softened.
02 - Add garlic and cook for 30 seconds until fragrant.
03 - Place chicken breasts or thighs on top of the vegetables.
04 - Pour in chicken broth, add thyme, parsley, bay leaf, black pepper, and salt. Stir gently to combine.
05 - Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
06 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
07 - Remove chicken to a plate and shred using two forks.
08 - Set the Instant Pot to Sauté mode again. Add egg noodles and simmer for 5 to 6 minutes, or until noodles are tender.
09 - Return shredded chicken to the pot, stir to combine, and adjust seasoning as needed.
10 - Discard the bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired.
