Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1 garlic clove, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
6 cups chicken broth
2 bay leaves
1/2 teaspoon black pepper
2 boneless, skinless chicken breasts, cubed
2 cups egg noodles
1/2 cup fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, garlic, thyme, and oregano. Cook for 5 minutes, stirring occasionally.
3. Add the chicken broth, bay leaves, black pepper, and chicken. Bring to a boil.
4. Reduce heat to low and simmer for 10 minutes.
5. Add the egg noodles and simmer for an additional 10 minutes, or until the noodles are tender.
6. Remove the pot from the heat and stir in the parsley.
7. Serve hot. Enjoy!

Didn't know your Instant Pot® could handle a whole chicken? Well, it can! And you'll have soul-soothing bowls of chicken noodle soup in only 45 minutes.