This chicken soup tastes like it simmered all day! The extra chicken bones plus the small amount of coconut aminos/soy sauce add that special umami (a pleasant savory flavor).
Add water, salt, pepper, coconut aminos, chicken breasts and carcass of a rotisserie chicken (if using). Do not add noodles until the end.
Set Instant Pot on manual setting, high pressure, and cook for 20 minutes. Natural Pressure release for 10 minutes; then carefully release steam vent.
Remove chicken from soup; cool. Remove chicken from bone. Discard bones from soup and return chicken meat to the soup.
On saute setting, bring soup to a simmer. Add noodles, if using (or cooked rice if you prefer) and cook as package directs (or until heated through).
When a cold comes on quick, this is the fastest way to enjoy a piping-hot bowl of homemade chicken soup.
Freeze the extra and it's even faster next time! I prefer to make this soup without noodles, as it makes a lot of soup and the noodles can break down when frozen. Instead of adding uncooked noodles as directed above, you can also add 1/2 cup cooked noodles or 1/3 cup cooked rice just before serving, which also helps control your carbohydrate portion.