Step 1

Season the chicken with salt. Press sauté and add the oil.

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

Quick or natural release. Garnish with parsley and serve.