Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • 8 oz wide egg noodles
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil, then stir in the diced onion, carrots, and celery. Cook for 4–5 minutes until the onions are translucent and fragrant.
  2. Stir in the minced garlic, thyme, salt, and pepper, cooking for another 60 seconds until the garlic smells nutty.
  3. Add the chicken thighs and the chicken broth, ensuring the bay leaf is tucked in.
  4. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 10 minutes. Once the timer beeps, perform a Quick Release of the pressure.
  5. Remove the chicken thighs to a plate and shred them using two forks.
  6. While the pot is still on Keep Warm (or return to Sauté for 2 minutes), stir in the wide egg noodles. Let them sit in the hot liquid for 6–8 minutes until tender but with a slight chew.
  7. Stir the shredded chicken, lemon juice, and fresh parsley back into the pot and serve.