Instant Pot Instructions:

1. Turn Instant Pot to saute setting. Add in the water and bouillon. 
2. While pot is heating up prepare the celery and carrots and get out all the ingredients. 
3. Add in the onion, celery, carrots, oregano, basil, bay leaf and chicken. 
4. Break the frozen noodles in half or in thirds. Add them into the pot and press to submerge. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 10-15 minutes and then move valve to venting. If foam starts coming out of valve then move valve back to sealing. Wait 20 seconds and try again.
6. Remove the lid and use a large spoon to break up the noodles. Move chicken to a cutting board and shred or chop and then return back into the pot. Discard the bay leaf. 
7. Salt and pepper to taste. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Add water, bouillon celery, carrots, oregano, basil, bay leaf and chicken into slow cooker. Place the noodles on the counter to thaw out. 
2. Cover and cook on low for 4 hours or on high for 2 hours. 
3. Separate the noodles and add them into the slow cooker and press to submerge. 
4. Cover and cook on low for 2 more hours or on high for 1 hour.
5. Remove the lid and use a large spoon to break up the noodles. Move chicken to a cutting board and shred or chop and then return back into the slow cooker. Discard the bay leaf. 
6. Salt and pepper to taste. Ladle into bowls and serve.