Ingredients

• 2 tablespoons butter unsalted

• 2 large chicken breasts, bone-in (about 2 pounds)

• 1 large onion chopped

• 2 medium carrots chopped

• 4 stalks celery chopped

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 2 or 3 dried bay leaves

• 4 cups chicken broth

• 4 cups water

• Splash of white wine or dry vermouth (optional)

• ½ package uncooked egg noodles (about 190 grams)

• Salt to taste

Method

1. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

2. Add 1 tablespoon butter and brown the chicken breasts (about 3 minutes on each side). Remove from pot and set aside.

3. Add the remaining butter and sauté the onion, carrots and celery for 3 minutes, or until the onions soften and become translucent.

4. Season with salt, add the thyme, oregano, and bay leaves. Add a splash of white wine or dry vermouth (or broth) and scrap off all the flavourful brown bits.

5. Pour in the chicken broth. Add the chicken breasts and add another 4 cups of water.

6. Cook on high pressure for 7 minutes + 10 minutes natural release.

7. Remove the chicken breasts from the soup, shred with two forks, and discard the bones.

8. 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.

9. Turn off the Instant Pot, add back the shredded chicken, and adjust seasoning as necessary.

Notes

• I use this same recipe when I want to make a chicken vegetable soup (pictured above). Instead of the egg noodles, I add 2–3 potatoes, chopped into bite-sized pieces.

• I’ve also used bone-in chicken thighs or chicken legs with great results. The cooking time is the same.