Ingredients:

  • 2 tbsp Olive oil
  • 1 large Yellow onion, diced
  • 3 large Carrots, peeled and sliced into 1/4-inch rounds
  • 3 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary
  • 1/2 tsp Turmeric
  • 1.5 lbs Chicken thighs
  • 8 cups Low-sodium chicken bone broth
  • 2 Bay leaves
  • 1.5 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 6 oz Wide egg noodles, dried
  • 1/4 cup Fresh parsley, chopped
  • 1 tbsp Lemon juice

Instructions:

  1. Turn the Instant Pot to Sauté (High). Add the olive oil. Once shimmering, add the diced onion, carrots, and celery. Sauté for 4–5 minutes until the onion is translucent.
  2. Stir in the minced garlic, dried thyme, rosemary, and turmeric. Cook for 60 seconds until fragrant.
  3. Pour in 1 cup of the chicken broth. Use a wooden spoon to deglaze the bottom of the pot, scraping up all browned bits to prevent the 'Burn' notice.
  4. Add the remaining broth, whole chicken thighs, sea salt, black pepper, and bay leaves.
  5. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook (High) and set the timer for 8 minutes.
  6. Once the timer beeps, allow a 5-minute Natural Pressure Release (NPR), then manually release any remaining steam.
  7. Remove the chicken thighs to a cutting board to shred or dice. Remove and discard the bay leaves.
  8. Switch the Instant Pot back to Sauté mode. Add the egg noodles to the boiling broth and cook according to package directions (usually 5-6 minutes) until al dente.
  9. Return the chicken to the pot. Stir in fresh parsley and lemon juice before serving.