FOR THE INSTANT POT: Add the chicken broth, chopped celery, chopped carrots, raw chicken tenders, parsley, salt and pepper to the Instant Pot.
Cook on High Pressure for 3 minutes with a 6 minute NPR before releasing the pressure.
While the Instant Pot is coming to pressure and cooking, make the homemade egg noodles. Skip to step 5.
FOR THE STOVETOP: Add the chicken broth, chopped celery, chopped carrots, raw chicken tenders, parsley, salt and pepper to a large pot over medium high heat. Bringing the soup to a boil.
Simmer for approx 10 mintues or until the chicken is cooked through and reads 165° on an instant read thermometer. While the soup is simemring, make the homemade egg noodles.
To make the egg noodles, place the flour, baking powder and salt in a large bowl. Whisk together and create a large dimple in the center of the bowl.
In a separate bowl whisk together the eggs and water.
Pour the egg mixture into the dimple in the flour. Whisk the eggs with a fork until it gets too thick and then use your hands to knead the dough.
Once a soft dough is formed (note: you may not use all of the flour), roll the dough out onto a well floured counter top. Roll until it is pretty thin. Allow the dough to rest until the Instant Pot is done cooking.
When the Instant Pot has finished it's cook cycle, or the chicken is cooked thorugh on the stovetop remove the chicken to shred. Turn the Instant Pot onto Saute high, bringing the soup up to a boil.
Use a pizza cutter to cut the dough into thin noodles (aim for about 1/4 inch thick, 4 inches long).
When the soup is simmering, place the egg noodles into the soup. The egg noodles will puff up and float to the top when they are cooked. While the noodles are cooking, shred the chicken.
Once the noodles have cooked, add the shredded chicken back into the soup. Stir to combine.
Lastly, pour the heavy cream into the soup and stir. Serve hot!