Ingredients
2 chicken breasts bone-in, skin-on
2 cups egg noodles
1 1/2 tbsp olive oil
3 cloves garlic minced
1 onion diced
2 medium carrots peeled and sliced
2 stalks celery sliced
6 cups chicken broth
2 cups of water
2 bay leaves
2 fresh thyme
salt and pepper to taste
2 tbsp fresh parsley minced optional
Instructions
Cook the noodles in boiling water according to package directions. Prepare chicken soup while waiting.
Turn the Instant Pot to sauté setting and wait until it reads hot. Add oil, and then add the chicken breasts and sauté 3-4 minutes until starting to brown on the outside.
Add the garlic, onions, carrots, and celery. Stir for 2-3 minutes until the onions are soft and become translucent.
Add the chicken broth and water, bay leaves, thyme, salt, and water.
Cover the Instant Pot and close the lid. Select "soup" with a timer for 8 minutes.
Once the cycle has finished, allow another 5-10 minutes for the pressure to release. For a quick release to save time, check Instant Pot guidance.
Carefully unlock and remove the cover. Transfer the chicken to a plate and shred using two forks.
Add the shredded chicken and cooked noodles to the Instant Pot. Mix well.
Add fresh parsley. Taste the soup and season with more salt and pepper to your preference. Serve and enjoy!