1. In a large pot, gently sauté a sliced onion (skin on) and cloves of a bulb of garlic for a few minutes until fragrant

2. Add water, carrots, celery and herbs

3. Simmer, stirring occasionally, for at least 30 mins

4. Separately, set instant pot to sauté, and bring coconut (or preferred oil) to a simmer

5. Stir in a few slices of onion (I used about 1/2 onion) and a few cloves of garlic and sauté for a few minutes (careful not to brown them I personally don’t like how it tastes in this case)

6. Move veggies to the side and add your chicken thighs and don’t move them for a few minutes, we want them to brown on one side

7. Flip, add about 1.5-2 cups of water and put lid on

8. Turn sauté function OFF and switch to the poultry setting for 20 minutes

9. While the chicken is cooking and the broth is brothing, cook your noodles (I used Lotus Foods ramen noodles)

10. When chicken is done, first strain the veggie broth and set those vegetables aside

11. Pour the broth from the instant pot into your veggie broth and salt to your liking - then add some of the carrots, celery, onions, garlic etc from instant pot and from the broth

12. Add noodles, chicken, more fresh herbs, crackers - whatever you like and enjoy!