2 tbsp butter unsalted
1 medium onion chopped
1 ½ pound skinless boneless chicken breast
2 medium carrots, chopped
2 celery stalks, chopped
1 tsp dried thyme (optional)
2 tbsp chopped fresh parsley
1 tsp dried oregano (optional)
4 cups homemade bone broth
4 cups water
5 oz egg noodles uncooked
salt, black pepper to taste
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the butter.
Add the onion, carrots and celery and cook for 4-5 minutes.
Add the chicken, bone broth, water, dried thyme and dried oregano (if using).
Close and seal the Instant pot.
Turn the venting knob to SEALING and press PRESSURE COOK button.
Adjust the timer to 10 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove the chicken form the Instant Pot.
Shred the chicken with 2 forks.
Press the SAUTE button on the Instant Pot.
Bring the soup to a boil.
Return the chicken into the Instant Pot.
Add the egg noodles and cook for 5-6 minutes or until the noodles are cooked.
Season to taste with salt and black pepper.
Stir in the chopped fresh parsley and serve.