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Add butter and olive oil to a Dutch oven or 6-quart stockpot. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
Pour in the chicken stock or broth and water and add the chicken. Cook until the chicken reaches an internal temperature of 165º F when checked with a meat thermometer. Remove the chicken from the pot, shred and return to the pot.
Add the noodles to the pot and cook according to package directions. Add seasonings and serve.
Set your Instant Pot to the saute setting. Add your butter and olive oil and allow the butter to melt. Stir in your carrots and celery and cook until softened, about 3 minutes.
Add your chicken broth, water, chicken, thyme, and Stone House Seasoning. Secure the lid on the Instant Pot and set on the Manual setting for 12 minutes.
Allow the Instant Pot to naturally release and then carefully remove the lid of your Instant Pot. Using tongs, carefully remove the chicken from the Instant Pot. Place the chicken into a large bowl. Remove the skin and shred chicken into small, bite-sized pieces using two forks. Discard the skin and bones.
Add your noodles to your soup and return the Instant Pot to the saute setting, bringing the soup to a boil to cook the noodles. Cook until the noodles are tender, about 6 minutes. Stir in shredded chicken and cook until heated through, about 2 minutes.
Sprinkle with fresh parsley and add salt and pepper to taste.