Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the olive oil and onion. Saute for 3 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so nothing is sticking.
2. Add in the chicken, salt, pepper, bay leaf, parsley, thyme, oregano and basil. Peel apart the noodles as best as you can and add them into the pot along with the celery and carrots. 
3. 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 the pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
4. Move chicken out of the pot and chop. Add it back into the pot.
5. Stir in the lemon juice and lemon zest. 
6. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat oil in a pan and add in the onions. Saute for 3 minutes. Add in the garlic and saute for 30 seconds. Add onions and garlic into slow cooker. 
2. Add in the broth, chicken, salt, pepper, bay leaf, parsley, thyme, oregano and basil. Peel apart the noodles as best as you can and add them into the crockpot along with the celery and carrots. 
3. Cover and cook on low for 6 hours. Discard the bay leaf.
4. Move chicken out of the slow cooker and chop. Add it back into the slow cooker.
5. Stir in the lemon juice and lemon zest. 
6. Ladle into bowls and serve.