• Start the Instant Pot in SAUTE mode and heat it. Add oil, onions, and garlic. Stir and saute for 2-3 minutes.
• Add carrots, celery, salt, pepper, thyme, oregano, and broth. Stir well.
• Place the chicken on top and push it under the liquid. Press Cancel, then close the lid with the vent in sealing position.
• Set the Instant Pot to pressure cook mode at high pressure for 6 minutes.
• When the Instant Pot beeps, do a 10-minute NPR. Let the pressure release naturally for 10 minutes, then open the lid.
• Remove the chicken from the soup and shred it with two forks.
• Add the egg noodles and shredded chicken back to the pot. Set the Instant Pot to saute mode for 6 minutes or until the noodles are cooked. Then press cancel. (If the chicken is already well-cooked, hold off and add it in once the noodles are almost cooked)
• Stir in lemon juice and parsley. Taste and adjust seasonings. Soup is ready to be served.

Stovetop Method

• In a large pot, sauté the onions and garlic in butter or oil for 2-3 minutes, over medium-high heat. Add the carrots and celery. Then pour in the chicken broth along with the bay leaf, salt, pepper, thyme, and oregano. Place the chicken in the pot, and bring it to a boil. Then reduce the heat, cover with a lid, and cook for about 15 minutes. Open the lid, add the egg noodles, and cook for another 8-10 minutes. Take out the chicken when the noodles are almost cooked, shred it with two forks, and add it back to the soup. Add the lemon juice, and garnish with parsley. Taste and adjust seasoning. Serve and Enjoy!