Tender shredded chicken, sweet carrots, and crisp celery simmer together with onion and garlic in a fragrant broth built on thyme and parsley, all cooked under pressure so the flavors meld fast without hours on the stove. Wide egg noodles soak up that savory broth until they're perfectly tender, and a finishing splash of fresh lemon juice brightens the whole pot right before serving. Fresh chopped parsley on top adds a clean, herby finish that makes each bowl feel like a proper homemade classic. This one-pot version comes together with minimal cleanup and reheats beautifully, making it an easy weeknight staple. It's a comforting, no-fuss soup that fits neatly into an added salt free way of cooking.
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Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
Add the garlic, dried thyme, dried parsley, salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.
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