Olive oil
2 Chopped onions
6 Med/Large carrots peeled and cut
6 Ribs celery cut
4-5 Large mushrooms cut into thick slices
3-5 Cloves chopped garlic
1/2 tsp Oregano
1 tsp Thyme
1 tsp Rosemary
1 tsp pepper
1 tbsp Salt
1-2 Bay leaf/leaves
8 cups Chicken Broth
1.5-2 lb Boneless and skinless chicken breasts
8 oz Egg noodles
Sauté mushrooms veggies and garlic w/olive oil until onions are translucent.
Add herbs and spices, stir, add chicken broth and chicken breasts. Pressure cook on high x8 mins for thawed chicken, x13 minutes for frozen chicken. Make sure “Keep Warm” is on.
Natural release for 10”. Remove chicken and put in fridge to cool. Remove bay leaf/leaves and discard. Add egg noodles and stir.
Shred chicken when cool and add back to soup. Stir. Use sauté to simmer for 5 or so minutes until noodles are done.