Chicken Noodle Soup (IP)

Ingredients

• 2 tablespoon unsalted butter
• 1 large onion, chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 teaspoon salt, or more to taste
• 1 teaspoon pepper, or more to taste
• 1 teaspoon dry thyme
• 1 teaspoon dry parsley
• 1 teaspoon dry oregano
• 4 cup chicken broth, no sodium added
• 2 lbs chicken with skin and bones, use at least 1 chicken breast
• 4 cup water
• 5 ounce egg noodles, uncooked

Directions

1. Turn your Instant Pot to the saute setting.
2. Add the butter and cook until the butter has melted.
3. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
4. Season with salt and pepper, add the thyme, parsley, oregano and stir.
5. Pour in the chicken broth.
6. Add the chicken pieces and add another 4 cups of water.
7. Close the lid; set the Instant Pot to the Soup setting and set the timer to 7 minutes.
8. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
9. Remove the chicken pieces from the soup and shred with two forks.
10. Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. (Or cook noodles separately.)
11. Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.