# What You'll Need:
→ Poultry
01 - 1 pound 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 ounces egg noodles
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
→ Oil
14 - 1 tablespoon olive oil
# Directions:
01 - Activate the Instant Pot to Sauté mode. Heat olive oil and cook diced onion, sliced carrots, and celery for 3 to 4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Position chicken breasts or thighs directly on top of the sautéed vegetables.
04 - Pour chicken broth over the chicken and vegetables. Add dried thyme, dried parsley, bay leaf, black pepper, and salt. Stir gently to incorporate seasonings.
05 - Secure the lid and set the valve to Sealing position. Cook on High Pressure for 10 minutes.
06 - Allow natural pressure release for 5 minutes, then carefully perform quick release for any remaining pressure.
07 - Transfer cooked chicken to a plate and shred using two forks until tender strands form.
08 - Return Instant Pot to Sauté mode. Add egg noodles and simmer for 5 to 6 minutes until tender.
09 - Return shredded chicken to the pot and stir thoroughly. Taste and adjust seasoning as needed.
10 - Remove and discard bay leaf. Ladle soup into bowls and garnish with fresh chopped parsley if desired.
