Ingredients:

  • 2 Tbsp Olive Oil (or unsalted butter)
  • 1 medium Yellow Onion, diced (about 1 cup)
  • 2 cups Carrots, peeled and sliced
  • 1 cup Celery, sliced
  • 4 cloves Garlic, minced
  • 8 cups Low-Sodium Chicken Stock
  • 4 large Bone-In, Skin-On Chicken Thighs (approx. 700g)
  • 2 Dried Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Black Pepper, freshly ground, plus more to taste
  • 6 oz Dried Egg Noodles (medium width)
  • ¼ cup Fresh Parsley, chopped
  • 1 Tbsp Lemon Juice, freshly squeezed

Instructions:

  1. Sauté Aromatics: Select the “Sauté” function on the Instant Pot (IP). Once hot, add the oil (or butter). Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften (the onion should be translucent). This step is crucial for flavour development.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Deglaze: Pour in about ½ cup of the chicken stock. Scrape the bottom of the IP thoroughly with a wooden spoon to ensure no stuck bits (“fond”) remain. This prevents a potential “Burn” error.
  4. Load the Pot: Add the remaining chicken stock, bay leaves, dried thyme, salt, and pepper. Gently nestle the bone-in chicken thighs into the liquid. Ensure the chicken is mostly submerged.
  5. Seal and Cook: Secure the lid, ensure the venting knob is set to “Sealing.” Select “Manual” or “Pressure Cook” on High for 10 minutes.
  6. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then move the venting knob to “Venting” for a Quick Release (QR) of any remaining pressure.
  7. Remove and Shred Chicken: Carefully remove the chicken thighs using tongs. Set them aside to cool slightly. Discard the bay leaves. Once cool, remove the skin and bones, and use two forks to shred the meat.
  8. Cook the Noodles: Return the IP to the “Sauté” (Low) or “Keep Warm” setting. Bring the broth back to a gentle boil. Add the dried egg noodles. Cook for 4–5 minutes, or until they are al dente. Be vigilant to prevent overcooking.
  9. Combine and Finish: Stir the shredded chicken back into the soup. Taste the broth and adjust the seasoning (salt and pepper) as needed. Stir in the fresh lemon juice and chopped parsley just before serving.