Homestyle Chicken Noodle Soup

### Instant Pot Adaptation (6-quart or larger) **Ingredients** * 2 tbsp olive oil * 2 tbsp butter * 1 yellow onion, chopped * 2 shallots, sliced * 4 cloves garlic, chopped * 2 ribs celery, chopped * 6 carrots, chopped * 2 tbsp fresh thyme * 1 tbsp fresh sage * 1 tbsp fresh rosemary * 1 bay leaf * ⅓ cup dry sherry * 8 cups chicken broth * 1 lb boneless chicken breasts or thighs * 2–3 cups egg noodles * ⅓ cup Parmesan cheese * ¼ cup parsley * Salt and pepper ### Instructions 1. **Sauté vegetables** * Turn Instant Pot to Sauté. * Add olive oil and butter. * Cook onion 3–4 minutes. * Add shallots, garlic, celery, carrots, thyme, sage, and rosemary. * Cook another 3–5 minutes. 2. **Deglaze** * Pour in the sherry and scrape up any browned bits from the bottom. * Add broth, bay leaf, and chicken. * Season with salt and pepper. * Optional: add a Parmesan rind. 3. **Pressure cook** * Lock lid and set to **High Pressure for 9 minutes**. * Allow **10 minutes natural release**, then quick-release any remaining pressure. This yields tender, shreddable chicken. ([Half Baked Harvest][1]) 4. **Shred chicken** * Remove chicken and shred with two forks. * Discard bay leaf and Parmesan rind. * Return chicken to pot. 5. **Cook noodles** * Turn back to Sauté. * Add egg noodles and simmer 6–10 minutes until tender. * Alternatively, cook noodles separately and add to each bowl when serving (best for leftovers). 6. **Finish** * Stir in Parmesan and parsley. * Taste and adjust salt and pepper. * Serve with extra Parmesan and crusty bread. ### A couple of Instant Pot tweaks I recommend * **Use chicken thighs** if you want richer flavor and more forgiving texture. * **Add the sherry after pressure cooking** if you prefer a brighter wine flavor; add it while simmering the noodles. * If making ahead, **store noodles separately** from the soup so they don't absorb all the broth overnight. This is a common tip for chicken noodle soup leftovers and is specifically recommended with this recipe. ([Half Baked Harvest][1]) Total time: about **35–40 minutes**, including pressure build-up and release.

Added TJ umami seasoning and some extra Italian seasoning

Pretty basic stuff here, but a perfect dish to come home to on a crisp, fall day.

Super flavorful and cozy