Ingredients:

• 2 tbsp butter unsalted

• 1 large onion chopped

• 2 medium carrots chopped

• 2 stalks celery chopped

• 1 tsp salt or to taste

• 1 tsp pepper or to taste

• 1 tsp thyme dry

• 1 tbsp parsley

• 1 tsp oregano

• 4 cups reduced sodium chicken broth

• 2 lbs chicken with skin and bones, use at least 1 chicken breast

• 4 cups water

• 5 oz egg noodles uncooked, (about 2 cups)

Preparation:

1. Turn Instant Pot to the sauté setting.  Add the butter and cook until the butter has melted. Add the onion, carrots and celery and sauté for 3 minutes until the onion softens and becomes translucent.

2. Season with salt and pepper; add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. 

3. Close the lid and set the Instant Pot to the Soup setting and set the timer to 7 minutes. Once the cooking cycle is complete, natural release cycle about 10-15 minutes and then turn the vent valve and finish releasing the pressure and the pin drops.

4. Remove the chicken from the soup and shred.

5. Add the noodles to the soup and set the Instant Pot to the sauté setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 

6. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.