Instant Pot Jeffrey's Chicken Noodle Soup

subheading: Phase 1 Ingredients:

2 pounds of chicken, cut up, skin-on (best to just go to the butcher in the supermarket and ask for them to cut up half of a whole chicken for you - make sure you get a nice mix of parts from the breast to the leg!)

2 quarts (8 cups) of water

1 heaping tbsp of Chicken Better Than Bouillon (recommended as it’s the best) OR 4 chicken bouillon cubes (if you can’t find Better Than Bouillon)

1 Spanish or yellow onion, peeled and cut into large chunks (you’ll be removing it with a slotted spoon after the stock is made so make sure it’s easy to fish out)

1 tsp of Italian seasoning

½ tsp of lemon-pepper seasoning

1 tsp of crushed garlic

2 to 3 bay leaves

Kosher salt and freshly ground black pepper to taste

subheading: Phase 2 Ingredients:

2 large carrots, sliced into ¼″ discs

2 stalks of celery, sliced ¼″, with leafy green tops reserved

3 tbsp of chopped fresh parsley leaves (or just 1 tablespoon of dried parsley is fine too)

A few strands of fresh dill (huge flavor add)

2 tbsp of cooking sherry

½ tbsp of seasoned salt (but you can add to taste)

1 to 2 cups of egg noodles (I like the ones that look like wide ribbons)

Directions at pressureluckcooking.com

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