Author: Amelia

The charm of a good chicken soup lies in its simplicity and the way it adapts to what you have. Using the Instant Pot cuts down on waiting, but the real magic is in the quick browning and the intense flavors you can build in a fraction of the usual time. This recipe is about embracing those little shortcuts without sacrificing depth.

Why I Keep Coming Back to This Soup

It’s a reliable sanctuary during cold days, a quick fix after long work hours. The scent of simmering broth fills the kitchen with comfort, and every bowl feels like a small victory. Plus, it’s endlessly customizable—adding noodles, rice, or greens keeps it fresh every time.

Breaking Down the Ingredients in Your Chicken Soup

• Chicken pieces: Go for bone-in thighs or breasts; they add richness and stay tender.
• Onions: Builds a sweet, savory base; caramelize for more depth.
• Carrots: Bring a subtle sweetness and color; opt for organic for extra flavor.
• Celery: Adds crunch and aromatic notes, contrasting the tender chicken.
• Chicken broth: Use homemade or quality store-bought; look for low-sodium for control.
• Garlic: Lends a punch of aroma; crush or mince for maximum flavor.
• Herbs (like thyme or parsley): Fresh herbs brighten the broth; add at the end for vibrant flavor.

Tools of the Trade for Instant Pot Chicken Soup

• Instant Pot or similar electric pressure cooker: Main vessel for quick, even cooking under pressure.
• Sharp knife: Efficiently chop vegetables and prep chicken.
• Cutting board: A stable surface for chopping.
• Wooden spoon or spatula: Sauté ingredients and deglaze the pot.
• Measuring cups and spoons: Accurate ingredient measurement.

Step-by-Step to a Cozy, Hearty Bowl

Step 1: Start by gathering your ingredients and set your Instant Pot to sauté mode.

Step 2: Sear the chicken pieces until golden brown, about 5-7 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant and slightly softened, about 5 minutes.

Step 4: Add garlic and cook for another minute, until fragrant.

Step 5: Pour in chicken broth, scraping the browned bits from the bottom.

Step 6: Return chicken to the pot, lock the lid, and set to high pressure for 15 minutes.

Step 7: Once done, let the pressure release naturally for 10 minutes, then quick-release remaining pressure.

Step 8: Carefully open the lid, check seasoning, and add salt, pepper, or herbs as needed.

Step 9: Let the soup rest for a few minutes before serving to allow flavors to meld.

Cooking Checkpoints & Tips for Chicken Soup Success

• Chicken should be golden and slightly crisp on the edges after searing.
• Vegetables should be fragrant and slightly softened but not mushy.
• Soup should simmer gently, not boil vigorously, to keep flavors intact.
• The chicken should be tender and easily shredded after pressure cooking.

Common Mistakes & How to Fix Them

• Chicken remains pale after sautéing.? If the chicken isn’t browned, cook longer or increase heat slightly.
• Lack of flavor depth.? If the soup is bland, add more salt or a splash of soy sauce.
• Overcooked vegetables.? If vegetables turn to mush, reduce cooking time or cut into larger chunks.
• Pressure not building.? If the pressure isn’t building, check the sealing ring for proper placement.

Instant Pot Chicken Soup

This chicken soup combines tender, browned chicken pieces with aromatic vegetables and herbs, simmered quickly in the Instant Pot. The final dish features a rich, flavorful broth with succulent chicken and vibrant vegetables, perfect for a comforting meal. Its hearty texture and customizable ingredients make it a favorite for chilly days or when craving something cozy.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds bone-in chicken thighs or breasts preferably with skin
• 1 medium onion diced
• 2 carrots carrots sliced
• 2 stalks celery sliced
• 3 cloves garlic crushed or minced
• 4 cups chicken broth low-sodium preferred
• 1 teaspoon dried thyme or fresh thyme sprigs
• to taste salt and pepper for seasoning
• fresh parsley for garnish herb chopped

Equipment

• Instant Pot or electric pressure cooker
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Set your Instant Pot to sauté mode and let it heat up. Place the chicken pieces skin-side down and sear until golden brown, about 5-7 minutes, then flip and cook the other side briefly. Remove the chicken and set aside.
   
2. Add diced onions, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, until the vegetables are fragrant and slightly softened, about 5 minutes. You should hear a gentle sizzle and see the vegetables turn a bit translucent.
   
3. Add minced garlic and cook for another minute until fragrant, with a slight sizzle and aroma filling the kitchen.
   
4. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any flavorful browned bits, creating a rich base.
   
5. Return the browned chicken to the pot, placing it on top of the vegetables. Sprinkle with thyme and season with salt and pepper as desired.
   
6. Secure the lid on the Instant Pot, set it to high pressure, and cook for 15 minutes. The kitchen will fill with a savory aroma as the flavors meld together.
   
7. Once the cooking cycle completes, let the pressure release naturally for about 10 minutes, then carefully quick-release any remaining pressure.
   
8. Open the lid carefully, and check the chicken—should be tender and easy to shred. Taste the broth and adjust seasoning with more salt, pepper, or herbs as needed.
   
9. Remove the chicken, shred it into bite-sized pieces, then return it to the soup. Stir gently to combine all flavors.
   
10. Garnish with chopped fresh parsley and serve hot, enjoying the comforting warmth and hearty texture of your homemade chicken soup.
    

Notes

For added richness, consider stirring in a squeeze of lemon or a splash of soy sauce. Feel free to customize with noodles, rice, or greens for variety.

The charm of a good chicken soup lies in its simplicity and the way it adapts to what you have. Using the Instant Pot cuts down on waiting, but the real magic is in the quick browning and the intense flavors you can build in a fraction of the usual time. This recipe is about embracing those little shortcuts without sacrificing depth.

Why I Keep Coming Back to This Soup

It’s a reliable sanctuary during cold days, a quick fix after long work hours. The scent of simmering broth fills the kitchen with comfort, and every bowl feels like a small victory. Plus, it’s endlessly customizable—adding noodles, rice, or greens keeps it fresh every time.

Breaking Down the Ingredients in Your Chicken Soup

• Chicken pieces: Go for bone-in thighs or breasts; they add richness and stay tender.
• Onions: Builds a sweet, savory base; caramelize for more depth.
• Carrots: Bring a subtle sweetness and color; opt for organic for extra flavor.
• Celery: Adds crunch and aromatic notes, contrasting the tender chicken.
• Chicken broth: Use homemade or quality store-bought; look for low-sodium for control.
• Garlic: Lends a punch of aroma; crush or mince for maximum flavor.
• Herbs (like thyme or parsley): Fresh herbs brighten the broth; add at the end for vibrant flavor.

Tools of the Trade for Instant Pot Chicken Soup

• Instant Pot or similar electric pressure cooker: Main vessel for quick, even cooking under pressure.
• Sharp knife: Efficiently chop vegetables and prep chicken.
• Cutting board: A stable surface for chopping.
• Wooden spoon or spatula: Sauté ingredients and deglaze the pot.
• Measuring cups and spoons: Accurate ingredient measurement.

Step-by-Step to a Cozy, Hearty Bowl

Step 1: Start by gathering your ingredients and set your Instant Pot to sauté mode.

Step 2: Sear the chicken pieces until golden brown, about 5-7 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant and slightly softened, about 5 minutes.

Step 4: Add garlic and cook for another minute, until fragrant.

Step 5: Pour in chicken broth, scraping the browned bits from the bottom.

Step 6: Return chicken to the pot, lock the lid, and set to high pressure for 15 minutes.

Step 7: Once done, let the pressure release naturally for 10 minutes, then quick-release remaining pressure.

Step 8: Carefully open the lid, check seasoning, and add salt, pepper, or herbs as needed.

Step 9: Let the soup rest for a few minutes before serving to allow flavors to meld.

Cooking Checkpoints & Tips for Chicken Soup Success

• Chicken should be golden and slightly crisp on the edges after searing.
• Vegetables should be fragrant and slightly softened but not mushy.
• Soup should simmer gently, not boil vigorously, to keep flavors intact.
• The chicken should be tender and easily shredded after pressure cooking.

Common Mistakes & How to Fix Them

• Chicken remains pale after sautéing.? If the chicken isn’t browned, cook longer or increase heat slightly.
• Lack of flavor depth.? If the soup is bland, add more salt or a splash of soy sauce.
• Overcooked vegetables.? If vegetables turn to mush, reduce cooking time or cut into larger chunks.
• Pressure not building.? If the pressure isn’t building, check the sealing ring for proper placement.

Instant Pot Chicken Soup

This quick and comforting chicken soup is made using the Instant Pot, which speeds up traditional simmering to deliver tender chicken and flavorful vegetables in a fraction of the time. The dish features browned chicken, sautéed aromatics, and a rich broth, resulting in a cozy, hearty bowl with tender meat and vibrant vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 pounds bone-in chicken thighs or breasts preferably with skin for better flavor
• 1 large onion chopped
• 2 large carrots sliced into rounds
• 2 stalks celery sliced
• 3 cloves garlic crushed or minced
• 4 cups chicken broth low-sodium preferred
• 1 teaspoon dried thyme or substitute with fresh herbs
• to taste salt and pepper
• fresh parsley for garnish chopped

Equipment

• Instant Pot or similar electric pressure cooker
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Set your Instant Pot to sauté mode and let it heat up. Add the chicken pieces, skin side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 3-4 minutes, then remove and set aside.
   
2. Add chopped onions, carrots, and celery to the Instant Pot. Sauté for about 5 minutes until fragrant and slightly softened, with vegetables beginning to turn translucent and edges caramelizing.
   
3. Stir in crushed garlic and cook for about 1 minute until aromatic, filling the kitchen with a fragrant smell.
   
4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, which add depth of flavor to the broth.
5. Return the seared chicken to the pot, placing it on top of the vegetables. Sprinkle with thyme and season with salt and pepper.
6. Secure the lid on the Instant Pot and set it to high pressure for 15 minutes. This will cook the chicken until tender and allow flavors to meld beautifully.
7. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Open the lid and check that the chicken is cooked through and tender; it should easily shred with a fork. Taste the broth and adjust salt, pepper, or herbs as needed.
9. Remove the chicken, shred it into bite-sized pieces, and return it to the soup for a hearty finish. Let the soup sit for a few minutes to allow flavors to meld further.
10. Garnish with chopped fresh parsley and serve hot, enjoying the comforting aroma and tender textures of this homemade chicken soup.

The charm of a good chicken soup lies in its simplicity and the way it adapts to what you have. Using the Instant Pot cuts down on waiting, but the real magic is in the quick browning and the intense flavors you can build in a fraction of the usual time. This recipe is about embracing those little shortcuts without sacrificing depth.

Why I Keep Coming Back to This Soup

It’s a reliable sanctuary during cold days, a quick fix after long work hours. The scent of simmering broth fills the kitchen with comfort, and every bowl feels like a small victory. Plus, it’s endlessly customizable—adding noodles, rice, or greens keeps it fresh every time.

Breaking Down the Ingredients in Your Chicken Soup

• Chicken pieces: Go for bone-in thighs or breasts; they add richness and stay tender.
• Onions: Builds a sweet, savory base; caramelize for more depth.
• Carrots: Bring a subtle sweetness and color; opt for organic for extra flavor.
• Celery: Adds crunch and aromatic notes, contrasting the tender chicken.
• Chicken broth: Use homemade or quality store-bought; look for low-sodium for control.
• Garlic: Lends a punch of aroma; crush or mince for maximum flavor.
• Herbs (like thyme or parsley): Fresh herbs brighten the broth; add at the end for vibrant flavor.

Tools of the Trade for Instant Pot Chicken Soup

• Instant Pot or similar electric pressure cooker: Main vessel for quick, even cooking under pressure.
• Sharp knife: Efficiently chop vegetables and prep chicken.
• Cutting board: A stable surface for chopping.
• Wooden spoon or spatula: Sauté ingredients and deglaze the pot.
• Measuring cups and spoons: Accurate ingredient measurement.

Step-by-Step to a Cozy, Hearty Bowl

Step 1: Start by gathering your ingredients and set your Instant Pot to sauté mode.

Step 2: Sear the chicken pieces until golden brown, about 5-7 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant and slightly softened, about 5 minutes.

Step 4: Add garlic and cook for another minute, until fragrant.

Step 5: Pour in chicken broth, scraping the browned bits from the bottom.

Step 6: Return chicken to the pot, lock the lid, and set to high pressure for 15 minutes.

Step 7: Once done, let the pressure release naturally for 10 minutes, then quick-release remaining pressure.

Step 8: Carefully open the lid, check seasoning, and add salt, pepper, or herbs as needed.

Step 9: Let the soup rest for a few minutes before serving to allow flavors to meld.

Cooking Checkpoints & Tips for Chicken Soup Success

• Chicken should be golden and slightly crisp on the edges after searing.
• Vegetables should be fragrant and slightly softened but not mushy.
• Soup should simmer gently, not boil vigorously, to keep flavors intact.
• The chicken should be tender and easily shredded after pressure cooking.

Common Mistakes & How to Fix Them

• Chicken remains pale after sautéing.? If the chicken isn’t browned, cook longer or increase heat slightly.
• Lack of flavor depth.? If the soup is bland, add more salt or a splash of soy sauce.
• Overcooked vegetables.? If vegetables turn to mush, reduce cooking time or cut into larger chunks.
• Pressure not building.? If the pressure isn’t building, check the sealing ring for proper placement.

Instant Pot Chicken Soup

This chicken soup is a comforting, hearty dish made by sautéing vegetables and browning chicken before pressure cooking to develop rich flavors. The final result is a clear, tender broth filled with succulent chicken and tender vegetables, perfect for cozy days and customizable with noodles, rice, or greens.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs bone-in chicken thighs or breasts preferably skin-on for richer flavor
• 1 large onion diced
• 2 medium carrots sliced
• 2 stalks celery chopped
• 4 cloves garlic crushed or minced
• 4 cups chicken broth low-sodium preferred
• 1 teaspoon dried thyme or fresh thyme if available
• to taste salt and pepper for seasoning
• fresh parsley for garnish chopped

Equipment

• Instant Pot or electric pressure cooker
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. Once hot, place the chicken pieces skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side briefly, then remove and set aside.
   
2. Add diced onion, sliced carrots, and chopped celery to the same pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables become fragrant and slightly softened.
   
3. Add crushed garlic to the vegetables and cook for another minute, until fragrant and just starting to brown.
   
4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, which adds flavor to your broth.
5. Return the seared chicken to the pot, nesting it among the vegetables and broth. Sprinkle with thyme and season with salt and pepper.
6. Seal the lid securely, set the Instant Pot to high pressure, and cook for 15 minutes.
7. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
8. Open the lid and check that the chicken is tender and easily shreddable. Taste the broth and adjust seasoning with more salt, pepper, or herbs if needed.
9. Remove the chicken, shred it into bite-sized pieces, then return it to the pot. Give everything a gentle stir to combine.
10. Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve immediately for a cozy, comforting meal.

Notes

For extra richness, add a splash of olive oil or a squeeze of lemon juice before serving. Feel free to toss in noodles, rice, or greens for variety.

The charm of a good chicken soup lies in its simplicity and the way it adapts to what you have. Using the Instant Pot cuts down on waiting, but the real magic is in the quick browning and the intense flavors you can build in a fraction of the usual time. This recipe is about embracing those little shortcuts without sacrificing depth.

Why I Keep Coming Back to This Soup

It’s a reliable sanctuary during cold days, a quick fix after long work hours. The scent of simmering broth fills the kitchen with comfort, and every bowl feels like a small victory. Plus, it’s endlessly customizable—adding noodles, rice, or greens keeps it fresh every time.

Breaking Down the Ingredients in Your Chicken Soup

• Chicken pieces: Go for bone-in thighs or breasts; they add richness and stay tender.
• Onions: Builds a sweet, savory base; caramelize for more depth.
• Carrots: Bring a subtle sweetness and color; opt for organic for extra flavor.
• Celery: Adds crunch and aromatic notes, contrasting the tender chicken.
• Chicken broth: Use homemade or quality store-bought; look for low-sodium for control.
• Garlic: Lends a punch of aroma; crush or mince for maximum flavor.
• Herbs (like thyme or parsley): Fresh herbs brighten the broth; add at the end for vibrant flavor.

Tools of the Trade for Instant Pot Chicken Soup

• Instant Pot or similar electric pressure cooker: Main vessel for quick, even cooking under pressure.
• Sharp knife: Efficiently chop vegetables and prep chicken.
• Cutting board: A stable surface for chopping.
• Wooden spoon or spatula: Sauté ingredients and deglaze the pot.
• Measuring cups and spoons: Accurate ingredient measurement.

Step-by-Step to a Cozy, Hearty Bowl

Step 1: Start by gathering your ingredients and set your Instant Pot to sauté mode.

Step 2: Sear the chicken pieces until golden brown, about 5-7 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant and slightly softened, about 5 minutes.

Step 4: Add garlic and cook for another minute, until fragrant.

Step 5: Pour in chicken broth, scraping the browned bits from the bottom.

Step 6: Return chicken to the pot, lock the lid, and set to high pressure for 15 minutes.

Step 7: Once done, let the pressure release naturally for 10 minutes, then quick-release remaining pressure.

Step 8: Carefully open the lid, check seasoning, and add salt, pepper, or herbs as needed.

Step 9: Let the soup rest for a few minutes before serving to allow flavors to meld.

Cooking Checkpoints & Tips for Chicken Soup Success

• Chicken should be golden and slightly crisp on the edges after searing.
• Vegetables should be fragrant and slightly softened but not mushy.
• Soup should simmer gently, not boil vigorously, to keep flavors intact.
• The chicken should be tender and easily shredded after pressure cooking.

Common Mistakes & How to Fix Them

• Chicken remains pale after sautéing.? If the chicken isn’t browned, cook longer or increase heat slightly.
• Lack of flavor depth.? If the soup is bland, add more salt or a splash of soy sauce.
• Overcooked vegetables.? If vegetables turn to mush, reduce cooking time or cut into larger chunks.
• Pressure not building.? If the pressure isn’t building, check the sealing ring for proper placement.

Instant Pot Chicken Soup

This comforting chicken soup is made using an Instant Pot to quickly develop rich flavors and tender meat. It features bone-in chicken pieces, aromatic vegetables, and herbs, resulting in a hearty, clear broth with tender chicken and vibrant vegetables. The final dish is warm, flavorful, and customizable with noodles, rice, or greens.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds bone-in chicken thighs or breasts preferably with skin for flavor
• 1 large onion diced
• 2 large carrots sliced
• 2 stalks celery sliced
• 3 cloves garlic crushed or minced
• 4 cups chicken broth low-sodium preferred
• 1 teaspoon fresh thyme or parsley chopped, added at the end
• to taste salt and pepper

Equipment

• Instant Pot or similar electric pressure cooker
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. Once hot, place the chicken pieces skin-side down and sear for about 5-7 minutes until golden brown and crispy on the edges. Remove and set aside.
   
2. In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables become fragrant and start to soften with a slight caramel color.
   
3. Add the crushed garlic and cook for another minute until fragrant, filling the kitchen with a savory aroma.
   
4. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, which add depth to the flavor.
5. Return the seared chicken to the pot, placing it on top of the vegetables. Lock the lid and set the Instant Pot to high pressure for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure before opening the lid.
7. Open the lid carefully and check that the chicken is tender and easily shredded. Remove the chicken and set aside to cool slightly.
8. Shred the chicken into bite-sized pieces, discarding bones if present, and stir it back into the broth. Add chopped herbs, salt, and pepper to taste.
9. Let the soup rest for a few minutes to allow flavors to meld, then taste and adjust seasoning as needed.
10. Serve the hot, fragrant soup in bowls, optionally adding noodles, rice, or greens for extra texture and flavor.

Notes

For a richer broth, use homemade chicken stock or add a splash of soy sauce. Customize with your favorite greens or noodles for variety.

The charm of a good chicken soup lies in its simplicity and the way it adapts to what you have. Using the Instant Pot cuts down on waiting, but the real magic is in the quick browning and the intense flavors you can build in a fraction of the usual time. This recipe is about embracing those little shortcuts without sacrificing depth.

Why I Keep Coming Back to This Soup

It’s a reliable sanctuary during cold days, a quick fix after long work hours. The scent of simmering broth fills the kitchen with comfort, and every bowl feels like a small victory. Plus, it’s endlessly customizable—adding noodles, rice, or greens keeps it fresh every time.

Breaking Down the Ingredients in Your Chicken Soup

• Chicken pieces: Go for bone-in thighs or breasts; they add richness and stay tender.
• Onions: Builds a sweet, savory base; caramelize for more depth.
• Carrots: Bring a subtle sweetness and color; opt for organic for extra flavor.
• Celery: Adds crunch and aromatic notes, contrasting the tender chicken.
• Chicken broth: Use homemade or quality store-bought; look for low-sodium for control.
• Garlic: Lends a punch of aroma; crush or mince for maximum flavor.
• Herbs (like thyme or parsley): Fresh herbs brighten the broth; add at the end for vibrant flavor.

Tools of the Trade for Instant Pot Chicken Soup

• Instant Pot or similar electric pressure cooker: Main vessel for quick, even cooking under pressure.
• Sharp knife: Efficiently chop vegetables and prep chicken.
• Cutting board: A stable surface for chopping.
• Wooden spoon or spatula: Sauté ingredients and deglaze the pot.
• Measuring cups and spoons: Accurate ingredient measurement.

Step-by-Step to a Cozy, Hearty Bowl

Step 1: Start by gathering your ingredients and set your Instant Pot to sauté mode.

Step 2: Sear the chicken pieces until golden brown, about 5-7 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant and slightly softened, about 5 minutes.

Step 4: Add garlic and cook for another minute, until fragrant.

Step 5: Pour in chicken broth, scraping the browned bits from the bottom.

Step 6: Return chicken to the pot, lock the lid, and set to high pressure for 15 minutes.

Step 7: Once done, let the pressure release naturally for 10 minutes, then quick-release remaining pressure.

Step 8: Carefully open the lid, check seasoning, and add salt, pepper, or herbs as needed.

Step 9: Let the soup rest for a few minutes before serving to allow flavors to meld.

Cooking Checkpoints & Tips for Chicken Soup Success

• Chicken should be golden and slightly crisp on the edges after searing.
• Vegetables should be fragrant and slightly softened but not mushy.
• Soup should simmer gently, not boil vigorously, to keep flavors intact.
• The chicken should be tender and easily shredded after pressure cooking.

Common Mistakes & How to Fix Them

• Chicken remains pale after sautéing.? If the chicken isn’t browned, cook longer or increase heat slightly.
• Lack of flavor depth.? If the soup is bland, add more salt or a splash of soy sauce.
• Overcooked vegetables.? If vegetables turn to mush, reduce cooking time or cut into larger chunks.
• Pressure not building.? If the pressure isn’t building, check the sealing ring for proper placement.

Instant Pot Chicken Soup

This chicken soup combines quick browning and pressure cooking to create a rich, flavorful broth with tender chicken and vegetables. Main ingredients like bone-in chicken, onions, carrots, and celery develop deep flavors through sautéing and pressure, resulting in a comforting, hearty dish with a clear, inviting broth and perfectly cooked vegetables and chicken.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces bone-in chicken thighs or breasts preferably skin-on for richness
• 1 large onion chopped
• 2 large carrots sliced
• 2 stalks celery chopped
• 4 cups chicken broth low-sodium preferred
• 3 cloves garlic minced
• to taste salt and pepper for seasoning
• a handful fresh herbs like parsley or thyme, chopped

Equipment

• Instant Pot or similar electric pressure cooker
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Set the Instant Pot to sauté mode and let it heat up. Place the chicken pieces skin-side down and sear for about 5-7 minutes until golden brown and crispy on the edges. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.
   
2. Add chopped onions, sliced carrots, and chopped celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly softened with edges beginning to caramelize.
   
3. Add the minced garlic to the vegetables and cook for another minute, until fragrant and slightly translucent.
   
4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. This adds depth of flavor to the broth.
5. Return the seared chicken to the pot, nestling it into the vegetables and broth. Lock the lid securely in place.
6. Set the Instant Pot to high pressure and cook for 15 minutes. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then quick-release remaining pressure.
7. Carefully open the lid, and check that the chicken is tender and easily shredded. Remove the chicken and shred it into bite-sized pieces, discarding the bones if necessary.
8. Return the shredded chicken to the pot, stir in chopped fresh herbs, and taste the broth. Adjust seasoning with salt and pepper as needed.
9. Let the soup sit for a few minutes to meld flavors and warm through before serving. Ladle into bowls and enjoy a comforting, hearty bowl of chicken soup.

Notes

For extra richness, add a splash of olive oil or a squeeze of lemon before serving. Feel free to add noodles, rice, or greens for variation.

This chicken soup isn’t just about comfort; it’s about transforming humble leftovers into something vibrant. I love how a simple base can become a lively dish with just a few tweaks—lemon zest, fresh herbs, or a splash of soy sauce. It’s the kind of recipe that welcomes improvisation and makes you feel like a kitchen wizard.

Why This Soup Calls Me Back

It’s a no-fuss dish that’s endlessly adaptable, always comforting. The flavor punch from a squeeze of lemon or fresh herbs keeps it lively. Plus, it’s quick to throw together when you’re tired but want something nourishing. It’s honest, straightforward, and honest-to-goodness good.

Breaking Down the Key Ingredients

• Chicken thighs: Juicy, forgiving, and full of flavor. Use leftovers or roast fresh for more depth.
• Carrots: Sweet and earthy, add color and texture. Swap with parsnips for a different twist.
• Onions: Builds the base flavor, aromatic and sweet when sautéed well.
• Chicken broth: The soup’s backbone, choose low-sodium for control or homemade for richness.
• Lemon: Brightens everything with tartness, essential at the end for freshness.
• Fresh herbs: Parsley or dill add a clean, herbal lift, sprinkle just before serving.
• Salt and pepper: Fundamental seasonings to balance all flavors.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Even heat distribution for simmering
• Sharp knife: Chopping vegetables and shredding chicken
• Cutting board: Prep work without mess
• Ladle: Serving and testing the broth
• Measuring spoons and cups: Accurate seasoning and liquid measurements

Step-by-Step for a Cozy, Flavored Chicken Soup

Step 1: Start by heating a splash of oil in a large pot over medium heat, about 180°C (350°F).

Step 2: Add chopped onions and carrots; sauté until they soften and release a sweet aroma, about 5 minutes.

Step 3: Toss in shredded chicken, and stir for another minute to coat it in the fragrant oil.

Step 4: Pour in broth, bring to a gentle simmer, and cook for 20 minutes, skimming foam to keep it clear.

Step 5: Taste and adjust salt and pepper. Serve hot, with a squeeze of lemon for brightness.

Cooking Checkpoints & Tips to Perfect Your Soup

• Onions should be golden and fragrant before adding liquids.
• Chicken must be fully cooked and shreddable, with no pink remaining.
• Broth should be gently simmering, avoiding a rolling boil to keep flavors clear.
• Taste and season at the end — soup often needs a pinch more salt or a dash of acid to shine.

Common Mistakes & How to Fix Them in Chicken Soup

• Simmering too vigorously.? If the broth is cloudy, skim carefully during simmering.
• Overcooking chicken.? If the chicken is tough, lower the heat and cook gently.
• Lack of acidity.? If the soup tastes flat, add a splash of lemon or vinegar.
• Overcooking vegetables.? If the vegetables are mushy, add them later or cook separately.

Simple Chicken Soup

This chicken soup transforms humble leftovers into a vibrant, comforting dish. Key ingredients like chicken thighs, carrots, and onions simmer in broth, with bright touches of lemon and fresh herbs adding a lively finish. The final texture is clear, flavorful, and inviting, perfect for a quick, nourishing meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken thighs leftovers or roasted fresh
• 2 large carrots peeled and chopped
• 1 large onion diced
• 4 cups chicken broth low-sodium or homemade
• 1 lemon lemon zest and juice
• 2 tbsp fresh herbs parsley or dill, chopped
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Heat a splash of oil in a large pot over medium heat until it shimmers and begins to smell fragrant.
   
2. Add diced onions and chopped carrots to the pot, sautéing until the vegetables soften and the onions turn golden, about 5 minutes. The mixture should smell sweet and look slightly translucent.
   
3. Toss in the shredded chicken, stirring to coat it with the aromatic vegetables for about a minute. You should hear a gentle sizzle and see the chicken warm through.
   
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Once bubbling, reduce the heat to low and let it cook uncovered for 20 minutes, skimming any foam that rises to keep the broth clear.
   
5. Taste the broth and season with salt and pepper as needed. Squeeze in the juice of the lemon to add brightness, and stir in the lemon zest for a fragrant finish.
   
6. Just before serving, sprinkle chopped fresh herbs over the soup for a fresh, herbal lift. Ladle the hot soup into bowls and enjoy immediately, savoring the vibrant flavors and comforting warmth.
   

Notes

For extra richness, add a splash of olive oil or a dollop of sour cream before serving. Feel free to customize with other fresh herbs or a dash of soy sauce for an umami boost.

This chicken soup isn’t just about comfort; it’s about transforming humble leftovers into something vibrant. I love how a simple base can become a lively dish with just a few tweaks—lemon zest, fresh herbs, or a splash of soy sauce. It’s the kind of recipe that welcomes improvisation and makes you feel like a kitchen wizard.

Why This Soup Calls Me Back

It’s a no-fuss dish that’s endlessly adaptable, always comforting. The flavor punch from a squeeze of lemon or fresh herbs keeps it lively. Plus, it’s quick to throw together when you’re tired but want something nourishing. It’s honest, straightforward, and honest-to-goodness good.

Breaking Down the Key Ingredients

• Chicken thighs: Juicy, forgiving, and full of flavor. Use leftovers or roast fresh for more depth.
• Carrots: Sweet and earthy, add color and texture. Swap with parsnips for a different twist.
• Onions: Builds the base flavor, aromatic and sweet when sautéed well.
• Chicken broth: The soup’s backbone, choose low-sodium for control or homemade for richness.
• Lemon: Brightens everything with tartness, essential at the end for freshness.
• Fresh herbs: Parsley or dill add a clean, herbal lift, sprinkle just before serving.
• Salt and pepper: Fundamental seasonings to balance all flavors.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Even heat distribution for simmering
• Sharp knife: Chopping vegetables and shredding chicken
• Cutting board: Prep work without mess
• Ladle: Serving and testing the broth
• Measuring spoons and cups: Accurate seasoning and liquid measurements

Step-by-Step for a Cozy, Flavored Chicken Soup

Step 1: Start by heating a splash of oil in a large pot over medium heat, about 180°C (350°F).

Step 2: Add chopped onions and carrots; sauté until they soften and release a sweet aroma, about 5 minutes.

Step 3: Toss in shredded chicken, and stir for another minute to coat it in the fragrant oil.

Step 4: Pour in broth, bring to a gentle simmer, and cook for 20 minutes, skimming foam to keep it clear.

Step 5: Taste and adjust salt and pepper. Serve hot, with a squeeze of lemon for brightness.

Cooking Checkpoints & Tips to Perfect Your Soup

• Onions should be golden and fragrant before adding liquids.
• Chicken must be fully cooked and shreddable, with no pink remaining.
• Broth should be gently simmering, avoiding a rolling boil to keep flavors clear.
• Taste and season at the end — soup often needs a pinch more salt or a dash of acid to shine.

Common Mistakes & How to Fix Them in Chicken Soup

• Simmering too vigorously.? If the broth is cloudy, skim carefully during simmering.
• Overcooking chicken.? If the chicken is tough, lower the heat and cook gently.
• Lack of acidity.? If the soup tastes flat, add a splash of lemon or vinegar.
• Overcooking vegetables.? If the vegetables are mushy, add them later or cook separately.

Transformative Chicken Soup

This chicken soup turns humble leftovers into a vibrant, comforting dish using simple simmering and fresh flavor enhancements. Juicy chicken thighs, sweet carrots, and aromatic onions form the base, finished with bright lemon and fresh herbs for a lively finish. The final soup boasts a clear, flavorful broth filled with tender meat and colorful vegetables, ready to warm you up.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken leftovers or roast fresh
• 2 large carrots peeled and chopped
• 1 large onion diced
• 4 cups chicken broth low-sodium or homemade
• 1 each lemon zested and juiced
• 2 tablespoons fresh herbs parsley or dill, chopped
• to taste salt and pepper for seasoning

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Heat a splash of oil in a large pot over medium heat until it shimmers and you hear a gentle sizzling.
   
2. Add the diced onion and chopped carrots to the pot, stirring occasionally. Cook until the vegetables are soft, fragrant, and slightly golden around the edges, about 5 minutes.
3. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
4. Taste the broth and season with salt and pepper as needed, adjusting to your preference.
5. Stir in the shredded cooked chicken, ensuring it heats through and absorbs some of the flavorful broth.
6. Use a microplane or fine grater to zest the lemon, then squeeze in the lemon juice, stirring to brighten the soup.
7. Chop fresh herbs and sprinkle them into the soup, giving it a fresh, herbal lift just before serving.
8. Give the soup a final stir, taste again, and adjust seasoning if necessary. Serve hot, garnished with extra herbs or lemon slices if desired.

Notes

Feel free to customize with other herbs, add a splash of soy sauce for umami, or include cooked noodles for extra heartiness.

This chicken soup isn’t just about comfort; it’s about transforming humble leftovers into something vibrant. I love how a simple base can become a lively dish with just a few tweaks—lemon zest, fresh herbs, or a splash of soy sauce. It’s the kind of recipe that welcomes improvisation and makes you feel like a kitchen wizard.

Why This Soup Calls Me Back

It’s a no-fuss dish that’s endlessly adaptable, always comforting. The flavor punch from a squeeze of lemon or fresh herbs keeps it lively. Plus, it’s quick to throw together when you’re tired but want something nourishing. It’s honest, straightforward, and honest-to-goodness good.

Breaking Down the Key Ingredients

• Chicken thighs: Juicy, forgiving, and full of flavor. Use leftovers or roast fresh for more depth.
• Carrots: Sweet and earthy, add color and texture. Swap with parsnips for a different twist.
• Onions: Builds the base flavor, aromatic and sweet when sautéed well.
• Chicken broth: The soup’s backbone, choose low-sodium for control or homemade for richness.
• Lemon: Brightens everything with tartness, essential at the end for freshness.
• Fresh herbs: Parsley or dill add a clean, herbal lift, sprinkle just before serving.
• Salt and pepper: Fundamental seasonings to balance all flavors.

Tools of the Trade for a Perfect Chicken Soup

• Large heavy-bottomed pot: Even heat distribution for simmering
• Sharp knife: Chopping vegetables and shredding chicken
• Cutting board: Prep work without mess
• Ladle: Serving and testing the broth
• Measuring spoons and cups: Accurate seasoning and liquid measurements

Step-by-Step for a Cozy, Flavored Chicken Soup

Step 1: Start by heating a splash of oil in a large pot over medium heat, about 180°C (350°F).

Step 2: Add chopped onions and carrots; sauté until they soften and release a sweet aroma, about 5 minutes.

Step 3: Toss in shredded chicken, and stir for another minute to coat it in the fragrant oil.

Step 4: Pour in broth, bring to a gentle simmer, and cook for 20 minutes, skimming foam to keep it clear.

Step 5: Taste and adjust salt and pepper. Serve hot, with a squeeze of lemon for brightness.

Cooking Checkpoints & Tips to Perfect Your Soup

• Onions should be golden and fragrant before adding liquids.
• Chicken must be fully cooked and shreddable, with no pink remaining.
• Broth should be gently simmering, avoiding a rolling boil to keep flavors clear.
• Taste and season at the end — soup often needs a pinch more salt or a dash of acid to shine.

Common Mistakes & How to Fix Them in Chicken Soup

• Simmering too vigorously.? If the broth is cloudy, skim carefully during simmering.
• Overcooking chicken.? If the chicken is tough, lower the heat and cook gently.
• Lack of acidity.? If the soup tastes flat, add a splash of lemon or vinegar.
• Overcooking vegetables.? If the vegetables are mushy, add them later or cook separately.

Simple Chicken Soup with Fresh Herbs and Lemon

This chicken soup transforms humble leftovers into a vibrant, comforting dish using basic simmering and flavoring techniques. Juicy chicken thighs, sweet carrots, and aromatic onions form a hearty base, finished with a bright splash of lemon and fresh herbs for a lively finish. The final soup has a clear, flavorful broth with shredded chicken and tender vegetables, topped with fresh herb garnish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken thighs leftovers or freshly roasted
• 2 large carrots peeled and chopped
• 1 large onion diced
• 4 cups chicken broth low-sodium or homemade
• 1 lemon lemon zested and juiced
• 1/4 cup fresh herbs parsley or dill, chopped
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Heat a splash of oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to smell fragrant.
   
2. Add the diced onion and chopped carrots to the pot. Sauté, stirring occasionally, until the vegetables are tender and the onion is golden, about 5 minutes. You should hear a gentle sizzle and smell sweet, caramelized aromatics.
3. Stir in the shredded chicken, mixing well so it warms through and coats the vegetables. Let it cook for about a minute, filling the air with a savory aroma.
4. Pour in the chicken broth, then increase the heat slightly to bring the mixture to a gentle simmer. Once bubbling, lower the heat to maintain a steady simmer and cook uncovered for 20 minutes. During this time, skim off any foam that forms on the surface to keep the broth clear.
5. Taste the broth and season with salt and pepper as needed. Add the lemon zest while the soup simmers to infuse a bright citrus aroma.
6. Once the soup has cooked and the flavors have melded, turn off the heat. Squeeze in the fresh lemon juice to brighten the dish and stir in the chopped herbs for a fresh, herbal lift.
7. Ladle the hot soup into bowls, ensuring each serving has plenty of shredded chicken and vegetables, then garnish with a sprinkle of herbs for color and freshness.
8. Enjoy the warm, flavorful chicken soup immediately, savoring the bright citrus and herbal notes alongside the tender ingredients.

Notes

Feel free to customize with your favorite herbs or add a splash of soy sauce for an umami boost. For a creamier texture, stir in a dollop of Greek yogurt or a splash of coconut milk just before serving.