Ingredients

• 2 tablespoons butter (unsalted)
• 1 large onion (chopped)
• 2 medium carrots (chopped)
• 2 stalks celery (chopped)
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 teaspoon thyme (dry, 1 tbsp if using fresh)
• 1 tablespoon parsley (fresh, chopped)
• 1 tablespoon oregano (fresh, chopped, 1 tsp if using dry)
• 1 chicken bouillon (cube or powder)
• 4 cups chicken broth (or vegetable broth, no sodium added)
• 2 pounds chicken (with skin and bones, use at least 1 chicken breast)
• 4 cups water
• 5 ounce egg noodles (uncooked, (about 2 cups))
• 4 cups water

Directions

1. Use Sauté to melt the butter and soften onion, carrots, and celery for about 3 minutes. Add the herbs, seasoning, and bouillon.

2. Add broth, chicken, and 4 cups water. Seal and cook on Soup or High Pressure for 7 minutes; allow about 10 minutes of natural release before releasing any remaining pressure.

3. Remove and shred the chicken. Cook the noodles in the uncovered soup using Sauté for about 6 minutes, until tender. Return the chicken and adjust seasoning.