Ingredients:

  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, peeled and diced
  • 3 stalks Celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 tsp Kosher Salt (for seasoning)
  • 5 lbs Bone-in, skinless Chicken Thighs
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 1 tsp Black Peppercorns
  • 8 cups Chicken Stock (low sodium)
  • 1 cup Egg Noodles (or Orzo)
  • 1/4 cup Fresh Parsley, chopped
  • 1 Tbsp Fresh Lemon Juice
  • Salt and Pepper, To taste

Instructions:

  1. Prep Aromatics: Dice the onion, carrots, and celery (the mirepoix). Select the Sauté function on the Instant Pot (Normal setting). Add the olive oil.
  2. Soften Vegetables: Add the diced onion, carrots, and celery along with the 1 tsp of salt. Sauté for 8–10 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Cancel the Sauté function.
  4. Deglaze: Pour in about 1/2 cup (120ml) of the chicken stock. Use a wooden spoon to vigorously scrape the bottom of the inner pot, ensuring all browned bits (fond) are removed. This prevents the Burn warning.
  5. Load the Pot: Add the chicken thighs, the remaining chicken stock, dried thyme, bay leaves, and peppercorns. Ensure the liquid covers the chicken.
  6. Seal and Cook: Secure the lid and ensure the venting knob is set to Sealing. Select Manual or Pressure Cook (High Pressure) and set the time for 15 minutes.
  7. Natural Release (NR): Once cooking is complete, allow a 10-minute Natural Pressure Release (NR). After 10 minutes, manually switch the vent to Venting to release any remaining pressure (Quick Release, or QR). Carefully open the lid away from your face.
  8. Remove Solids: Carefully remove the chicken pieces and bay leaves using tongs. Discard the bay leaves.
  9. Shred Chicken: Transfer the chicken to a large bowl. Once cool enough to handle, shred the meat using two forks. Discard the bones.
  10. Cook Noodles: Return the Instant Pot to the Sauté function (Low setting). Once the broth is simmering gently, add the egg noodles. Cook for 4–5 minutes, stirring frequently, until the noodles are al dente.
  11. Combine and Season: Stir the shredded chicken back into the soup. Taste the broth and adjust seasoning aggressively with salt and pepper as needed.
  12. Serve: Ladle into bowls. Stir in the fresh lemon juice and garnish generously with chopped fresh parsley before serving.