Pat the chicken dry with paper towels, then season generously with brine mix inside and out. Add the peeled knob of ginger into the cavity of the chicken and set aside.
Set Instant Pot to sauté, then add olive oil. Once oil is hot, add the onion and sauté until softened, about 5 minutes. Then add garlic and thyme and continue to sauté for another 30 seconds or so.
Add the celery and carrots to the Instant Pot and stir, then add the chicken, breast side up.
Pour the chicken stock and water into the Instant Pot, being careful to add it around the sides of the pot so you don't wash all the salt off the chicken. Add the bay leaves to the liquid. (Ensure you don't exceed the maximum fill line in the pot - you may have to add some liquid after cooking if your chicken is more than 4 lbs.)
Set Instant Pot to high pressure for 18 minutes followed by 10 minutes natural release before quick releasing any remaining pressure.
Remove the chicken to a cutting board and allow to cool for 5-10 minutes. Clean the chicken, removing any skin and bones. Chop or pull any large chunks of chicken into bite size pieces.
Skim any fat off the top of the soup using a large spoon, then return chicken to pot. (Note: you can also do this more easily after allowing the soup to cool in the fridge overnight, which will help the fat solidify on top of the liquid. Just add the cleaned chicken back to the hot soup before sticking the whole pot in the fridge.)
Cook egg noodles according to package directions, drain, and mix into soup before serving. (Note: If meal prepping this recipe, toss the cooked and drained noodles with a bit of olive oil and store separately from the soup to avoid mushy noodles.)