Step 1

Add all of the ingredients to the Crockpot (with the exception of the egg noodles). Cook on High for 3-4 hours or Low for 7-8 hours.

Step 2

Remove the lid and remove the chicken and bay leaf. Shred the chicken using two forks and return it back to the Crockpot along with the egg noodles.

Step 3

Place the lid back on the Crockpot and cook for an additional 10-20 minutes until the noodles have softened. Watch the noodles. Don't overcook. Taste repeatedly and adjust spices as needed.

Step 4

Turn the Instant Pot on the Saute function. Add the olive oil to the pot.

Step 5

When the pot becomes warm, add the onions, carrots, celery, and garlic. Cook for 2-3 minutes or until the veggies are translucent and fragrant.

Step 6

Add the chicken stock, Better Than Bouillon, chicken breasts, thyme, lemon juice, bay leaf, salt, and pepper to taste to the pot.

Step 7

Place the lid on the pot and seal. Cook for 10 minutes on Manual High Pressure.

Step 8

Allow the steam to release naturally for 10 minutes instead of quick release.

Step 9

Open the pot and remove the chicken. Shred the chicken using two forks and return it to the pot.

Step 10

Place the Instant Pot on the Saute function. Add the egg noodles to the pot. Stir to combine. Allow the soup to cook until the noodles soften. Watch the noodles. Don't overcook. Taste repeatedly and adjust spices as needed.