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Instant Pot Chicken Noodle Soup
  • 2 pounds skinless bone-in chicken (I used bone-in chicken breast and bone-in chicken thighs) *see note
  • 1 teaspoon salt (plus more to season the chicken)
  • ½ teaspoon pepper (plus more to season the chicken)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 large carrots, sliced
  • 2 celery stalks, chopped
  • ¼ cup fresh finely chopped parsley, plus more for garnish
  • 1 tablespoon minced fresh thyme, rounded
  • 1 bay leaf
  • 7 cups chicken stock
  • 6 ounces egg noodles (I used Mueller’s Hearty Homestyle Egg Noodles) *see note
  • garnish with chopped parsley, grated Parmesan, and lemon wedges if desired
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