Instant Pot Chicken Noodle Soup

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Ingredients for 80 servings

• 195 ml olive oil
• 13 1/3 yellow onion, diced
• 40 carrots, sliced
• 40 stalks celery, sliced
• 40 cloves garlic, minced
• 12.1 kg boneless skinless chicken thighs
• 25.24 liters chicken broth
• 66 ml kosher salt
• 33 ml black pepper
• 66 ml dried thyme
• 27 bay leaves
• 9.46 liters wide egg noodles
• 395 ml chopped parsley
• 195 ml lemon juice

1. Step 1 of 6

   Set the Instant Pot to Sauté. Heat the oil and cook the onion, carrots and celery 5 minutes. Add the garlic for 30 seconds.

2. Step 2 of 6

   Add the chicken, broth, salt, pepper, thyme and bay leaves.

3. Step 3 of 6

   Lock the lid, set the valve to Sealing and cook on High Pressure 10 minutes. Let the pressure release naturally for 5 minutes, then release the rest.

4. Step 4 of 6

   Lift out the chicken, shred it with two forks and remove the bay leaves.

5. Step 5 of 6

   Switch to Sauté, bring the soup to a boil and add the noodles. Cook 5 to 6 minutes, until tender.

6. Step 6 of 6

   Stir the chicken back in with the parsley and lemon juice. Taste for salt.