Yield: 6 Servings

Loosely adapted from jocooks.com

This tasty soup is made with scrap chicken and/or turkey bones, skins, etc. that you have saved in the freezer. This gets all of the flavor from the scraps and makes them easy to discard.

• 2TBS olive oil
• 1large onion chopped
• 3 to 4medium carrots chopped
• 3 to 4stalks celery chopped
• 1tsp salt plus more to taste
• ½tsp pepper or to taste
• 1tsp thyme dry
• 1tsp parsley dry
• 1tsp oregano dry
• 8cups water
• 4lb chicken scraps, thawed if previously frozen
• 1chicken breast
• 2 to 3heaping tsp Better than Bouillon chicken
  
• 6oz egg noodles uncooked, (about 2½ cups)
• Special Equipment: Instant Pot, Soup Bag/Soup Sock, available at Amazon.

Set Instant Pot to the HIGH SAUTÉ setting.

Add the olive oil, onion, carrots and celery, Season with salt and pepper and sauté for 5 to 8 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in half the water. Add the chicken scraps to a soup bag and place in Instant Pot . Add the chicken breast to the Instant Pot (not in the bag!). Add remaining water, but do not exceed the MAX FILL line.

Close the lid. Set the Instant Pot to MANUAL HIGH pressure for 20 minutes.

Once the Instant Pot cycle is complete, use a quick release. Carefully unlock and remove the lid from the instant pot.

Remove the chicken breast and set aside. Remove and discard the chicken scraps in the soup bag.

Dice or shred the chicken breast

Set the Instant Pot to the HIGH SAUTÉ setting again and return to a boil. Add the Better than Bouillon and mix. Check for seasoning and adjust.

Add the noodles to the soup and cook for 5 to 6 minutes uncovered, until the noodles are cooked al dente.

Turn off the Instant Pot. Add the shredded chicken back to the Instant Pot, taste and adjust seasoning.

Garnish with additional parsley if preferred.