Chicken Noodle Soup

Ingredients

Sauté

• 1 tbsp oil
• 1 onion, diced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced

Pressure cook

• 1 lb boneless skinless chicken thighs
• 6 cups chicken broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper

After cooking

• 8 oz egg noodles
• Fresh parsley
• Juice of half a lemon

Instructions

1. Set pot to sauté. Heat oil and cook onion, carrots, and celery until softened, about 5 minutes.
2. Add garlic, stir for 1 minute.
3. Add chicken thighs (whole), broth, thyme, bay leaf, salt, and pepper.
4. Pressure cook on high for 8 minutes, then quick release.
5. Remove chicken, shred with two forks.
6. Discard bay leaf. Set pot to sauté, bring to a simmer. Add egg noodles and cook for 6-8 minutes until tender.
7. Return chicken to the pot. Stir in lemon juice and parsley.