Instant pot chicken noodle soup

Carrots, celery, onions
Saute veggies in butter.  Season with salt and pepper

Cook frozen chicken in IP for 15 on poultry setting.  Let is naturally release for 5 minutes.
Save the broth.  Season chicken with salt and pepper.

Remove chicken.  Add 10 cups of water and add enough bouillon (both powdered and cubed) to equal 11-12 cups.  We want our broth to be super strong.  Click the saute button and bring to a boil.

While you are waiting make the noodles- 1 cup flour, 1 egg, and 1/2 egg shell o f milk + extra.  Mix with fork.  Flour the counter and roll out.  Super thin.  Make sure the broth is boiling and add the noodles in.  Cook for about 15 minutes.

Add the chicken back in and then the veggies.  Salt and pepper, plus 1/2 tsp basil and oregano.