Instant Pot Chicken Noodle Soup (Dump-And-Go!)

thrivinghomeblog.com

Mel B

1 onion, diced (about 1 ½ cups)

1 to 1 ½ cups diced carrots

1 to 1 ½ cups diced celery

2 garlic cloves, minced (or 1 teaspoon pre-minced garlic)

2 quarts (8 cups) low-sodium chicken broth, homemade or store-bought

1 teaspoon Italian seasoning, crushed in hand

1 teaspoon poultry seasoning

1 ¼ pounds boneless, skinless chicken thighs

2 cups water

½ teaspoon salt, plus more to taste

⅛ teaspoon pepper, plus more to taste

5 to 6 ounces (about 4 cups) whole wheat egg noodles (Note: Noodles will expand a lot!)

Optional toppings for serving: chopped fresh Parsley, grated Parmesan cheese

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