In a 6 quart Instant Pot place the peeled and chopped carrots, celery, and onions in the pot. Then add the chicken pieces on top. Sprinkle with salt and pepper and pour the water on top. Make sure you do not over fill your Instant Pot.
Set the Instant Pot on "soup" mode and cook for 35 minutes. Once the Instant Pot is done cooking let it naturally release pressure for 30 minutes.
While the soup naturally releases pressure cook the fine egg noodles on the stove top per packaging instructions. Set to the side until soup is ready.
Carefully release the remaining pressure and open the lid. Place a strainer set in a large bowl on the side. Using a large slotted spoon begin scooping out the chicken pieces one at a time. Then carefully pull the chicken off the bone. Repeat until all the chicken has been removed from the soup. I like to run my slotted through the spoon a few extra times to ensure I got all the bones and chicken fat out of the soup. You'll also want to keep as many vegetables in your soup as possible. *I like to set the pulled chicken in a separate bowl and then stir in all the chicken at once. Once the chicken is in the soup pot, stir in the parsley, ladle soup and noodles into bowls and enjoy.
Calories: 926kcal | Carbohydrates: 49g | Protein: 67g | Fat: 50g | Saturated Fat: 14g | Cholesterol: 282mg | Sodium: 590mg | Potassium: 1010mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13381IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 4mg