# 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 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1 bay leaf
10 - 1/2 tsp black pepper
11 - 1 tsp salt
→ Pasta
12 - 6 oz egg noodles
→ Oil
13 - 1 tbsp olive oil
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Set Instant Pot to Sauté mode, add olive oil, and cook diced onion, sliced carrots, and celery for 3-4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Place chicken breasts or thighs directly on top of the vegetable mixture.
04 - Pour chicken broth into the pot and add dried thyme, dried parsley, bay leaf, black pepper, and salt. Stir gently to incorporate seasonings.
05 - Lock the lid, set valve to Sealing position, and cook on High Pressure for 10 minutes.
06 - Allow natural pressure release for 5 minutes, then carefully perform quick-release to vent any remaining pressure.
07 - Remove cooked chicken to a plate and shred into bite-sized pieces using two forks.
08 - Return Instant Pot to Sauté mode, add egg noodles, and simmer for 5-6 minutes until tender.
09 - Return shredded chicken to the pot and stir thoroughly. Taste and adjust seasoning as needed.
10 - Discard bay leaf. Ladle soup into serving bowls and garnish with fresh parsley if desired.
