Bone Broth Chicken Noodle Soup

0 In a large pot, saute the onion, carrots, and celery until they begin to soften, about 3-4 minutes.
1 Add the minced garlic and saute for an additional 30 seconds. If needed, add the turmeric and ginger as well.
2 Add the boneless chicken breast to the pot with chicken bone broth, water, thyme, oregano, bay leaves, pimento berries, salt and pepper. Allow the mixture to come to a boil and cook the chicken for 15-20 minutes until fully cooked and no longer pink inside. To ensure that the chicken is fully cooked, use a meat thermometer. The internal heat should reach 165°F (74°C).
3 Remove the cooked chicken from the pot and let it cool slightly then use two forks or or your preferred method to shred the chicken into bite sizes.
4 Add shredded chicken and noodles to the pot and cook according to the packaging instructions, typically around 8-10 minutes.
5 Taste the soup and adjust the seasoning with more salt and pepper if needed.
6 Garnish with freshly chopped parsley and enjoy.
Instant Pot Method
8 Sauté the aromatics: Set your Instant Pot to the sauté mode. Heat the olive oil and add the diced onion, carrots, and celery. Cook until softened, about 3-4 minutes.
9 Add the turmeric, garlic and ginger: Stir in the minced garlic, grated ginger, and turmeric, cooking for another minute until fragrant.
10 Add chicken and broth: Place the chicken breasts in the pot, then pour in the bone broth. Season with dried oregano, thyme, bay leaves, pimento berries, salt and pepper.
11 Pressure cook: Secure the lid on the Instant Pot and set to high pressure for 10 minutes. Make sure to release the pressure before opening.
13 Cook the noodles: Set the Instant Pot to sauté mode again, then stir in the egg noodles. Cook for 5-7 minutes, or until the noodles are tender.
14 Finish and serve: Stir in fresh parsley and lemon juice (if using) before serving. Taste and adjust seasoning if needed.