When we stayed with Michelle's children, she left some of her kids' favorite recipes for me to make. This was one of them. Michelle cooks a lot in the Instant pot because she can prepare the food whenever she likes during the day, start the instant pot, and then it keeps it warm and at a safe temperature until they are ready to eat. This soup was so good, and all of the kids just devoured it.
Olive oil
1 onion, chopped
2 stalks celery, chopped
3-4 cloves garlic, minced
2 carrots, chopped
4 chicken breasts, bone-in
2 bay leaves
4 cups chicken stock
3 cups water
4 cups noodles
Salt and Pepper
Gob of Better than Boullion Chicken flavored
Set the instant pot to sauté. Heat the oil. Sauté the onion, celery and carrots for about 5-7 minutes. Add the garlic and sauté for another minute. Put the chicken breasts and bay leaves in, then add the stock and water. Cover and set the pot to manual for 22 minutes. Set the pot to sealing. When done, let it naturally release the pressure for at least 10 minutes before releasing the valve. Remove the chicken and bay leaves. Shred the chicken and return to the pot.
Set the pot to sauté again and bring to a boil. Add the noodles and cook until al dente. (You can boil the noodles separately on the stove if you prefer and then add them to the soup.) Taste and season with salt and pepper.
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