The soup was an easy instant pot dish. I bought a package of chicken thighs ($4 for a pack of 8! That's only fifty cents each) Pressured the thighs in about a cup of chicken broth. I took them out of the pan and put the remaining broth on saute, added about a cup of celery and one medium onion chopped, salt and pepper.
As I deboned the thighs, the celery and onion cooked and softened. Returned the chicken to the vegetables and added more chicken broth. I probably used a whole 32 ounce box of chicken broth and another pint of homemade chicken broth that was in the fridge.
Lightly toast the noodles in a skillet with some butter, place them in the bottom of a bowl and cover with the soup. It's nice to enjoy some chicken noodle soup on a cold winter's day. Now I wonder if I could make a toasted cheese "sandwich" with the egg life wraps 😄