Step 1

Season the chicken with salt.

Step 2

Press sauté and add the oil.

Step 3

Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.

Step 4

Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.

Step 5

Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.

Step 6

Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure. Quick or natural release.

Step 7

Garnish with parsley and serve.

Step 8

Season the chicken with salt.

Step 9

Heat a large pot or Dutch oven over medium high heat.

Step 10

Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.

Step 11

Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.

Step 12

Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.

Step 13

Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions.

Step 14

Garnish with parsley and serve.