This cozy Instant Pot soup starts with a quick sauté of onion, carrots, and celery, then layers in garlic, thyme, and parsley before whole chicken breasts cook right in the broth under pressure until fall-apart tender. Once shredded and stirred back in, the chicken mingles with wide egg noodles that simmer directly in the pot until perfectly tender, no extra dishes required. A finishing splash of fresh lemon juice brightens the whole pot, cutting through the rich broth and making every spoonful taste extra fresh. It's the kind of deeply comforting, one-pot classic that comes together fast on a busy weeknight, and it's a great fit for a dairy free table since the broth-based soup delivers all its flavor from vegetables, herbs, and tender shredded chicken. Top with a little extra parsley for color and serve it steaming hot with crusty bread on the side.
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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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