Step 1

Turn Instant Pot to saute setting. Add in the water and bouillon.

Step 2

While pot is heating up prepare the celery and carrots and get out all the ingredients.

Step 3

Add in the onion, celery, carrots, oregano, basil, bay leaf and chicken.

Step 4

Break the frozen noodles in half or in thirds. Add them into the pot and press to submerge.

Step 5

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 10-15 minutes and then move valve to venting. If foam starts coming out of valve then move valve back to sealing. Wait 20 seconds and try again.

Step 6

Remove the lid and use a large spoon to break up the noodles. Move chicken to a cutting board and shred or chop and then return back into the pot. Discard the bay leaf.

Step 7

Salt and pepper to taste. Ladle into bowls and serve.

Step 8

Add water, bouillon celery, carrots, oregano, basil, bay leaf and chicken into slow cooker. Place the noodles on the counter to thaw out.

Step 9

Cover and cook on low for 4 hours or on high for 2 hours.

Step 10

Separate the noodles and add them into the slow cooker and press to submerge.

Step 11

Cover and cook on low for 2 more hours or on high for 1 hour.

Step 12

Remove the lid and use a large spoon to break up the noodles. Move chicken to a cutting board and shred or chop and then return back into the slow cooker. Discard the bay leaf.

Step 13

Salt and pepper to taste. Ladle into bowls and serve.