We all know and love chicken noodle soup. It's a classic that can't be beat. Whether or not it can truly heal a cold, a warm bowl of this soup is definitely medicine for the heart and soul. Light yet filling, flavorful, and creamy without the cream, it's soup heaven. The five key ingredients for any chicken noodle soup are chicken, egg noodles, chicken broth, carrots, and celery. The most important part, though, is all the fresh herbs and spices. This is what will take your chicken noodle soup from zero to 100 instantly. A combination of oregano, thyme, and parsley create this harmonious dish.
Here, we've taken a classic recipe and turned it into an Instant Pot-friendly one. It's perfect for the whole family on a chilly night when cozying up by the fire.
Gather all your ingredients. 
Here's everything you will need.
2 tablespoons butter 2 tablespoons olive oil 1 heart of celery, chopped 3 large carrots, chopped 3 cloves garlic, minced 1 small onion, diced 2 tablespoons flour 10 ounces wide egg noodles 3 large chicken thighs (bone in and skin on) 5 cups low-sodium chicken broth 3 cups water 1 tablespoon fresh thyme 1 tablespoon fresh parsley, chopped 1/4 teaspoon dill 1 teaspoon oregano 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/2 teaspoon black pepper Salt, to taste 1 lemon, juiced Set your Instant Pot to Sauté. 
Plug in the Instant Pot and turn it on. Set it to Sauté.
Sauté your veggies. 
Into the Instant Pot, add the butter, olive oil, celery, carrots, garlic, onion, and flour. Mix all together, season with a pinch of salt, and sauté for four to five minutes.
Add in the rest of the ingredients. 
Add the egg noodles, chicken thighs, chicken broth, water, all the herbs and spices, and lemon juice.
Cover and cook! 
Change the setting from Sauté to Soup and set the timer to 7 minutes. Cover and close the lid.
Serve the chicken noodle soup and enjoy. 
Once the timer goes off, allow the Instant Pot to ventilate for a few minutes until completely depressurized. Remove the lid and take out the chicken thighs.
Use a fork to shred the chicken. Return the chicken into the soup and give it a stir. Use a ladle to serve the soup in a bowl.
