Category: Soups

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.

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: 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 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 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 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.

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.

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.

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 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.

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.

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.

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 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.

Winter calls for a bowl of something warm and hearty, but I like to give my chicken soup a little twist each year. This version uses a slow, gentle simmer that pulls out the deep, comforting flavors without losing the delicate texture of the chicken. It’s about balancing richness with a touch of brightness, so each spoonful feels like a warm hug with a bit of zing.

Why I Keep Coming Back to This Soup

It’s the simplicity that keeps me returning—each batch feels like a quiet victory. The slow simmer unlocks layers of flavor I can’t rush, making it perfect for chilly days. Plus, the subtle citrus lift always surprises me, no matter how many times I make it.

Breaking Down the Essentials

• Chicken thighs: Juicy and forgiving, they become tender and flavorful after slow simmering. Substitute with chicken breasts if you prefer leaner meat.
• Carrots: Sweet and earthy, they add color and texture. Use parsnips for a sweeter twist or skip for a quicker cook.
• Celery: Crunchy and aromatic, it builds depth in the broth. Fennel can be a good swap for a slightly aniseed note.
• Onions and garlic: The aromatic backbone of the soup, infusing every sip. Shallots can replace onions for a milder sweetness.
• Lemon: Brightens the broth with a zing that lifts all the flavors. Lime works if you want a slightly different citrus punch.
• Fresh herbs: Parsley and thyme add freshness and earthiness. Bay leaves contribute a subtle woodsy aroma.
• Broth: The foundation, preferably homemade or low-sodium for control. Vegetable broth can be used if you’re vegetarian.

Tools of the Trade for Soup Success

• Large stockpot: For simmering all ingredients evenly.
• Sharp chef’s knife: Chopping vegetables and preparing chicken.
• Ladle: Serving the soup and testing the broth.
• Tongs: Handling hot chicken pieces.
• Measuring spoons and cups: Ensuring precise seasoning.

Step-by-Step: Crafting Your Winter Chicken Soup

Step 1: Start by gathering all your ingredients and tools. Preheat your simmering pot to a gentle boil.

Step 2: In a large pot, heat a splash of oil over medium heat. Add chopped onions and garlic, cook until translucent and fragrant, about 5 minutes.

Step 3: Drop in the chicken pieces, skin-side down first, and brown for about 8 minutes. Turn to sear the other side.

Step 4: Add carrots, celery, and herbs. Pour in enough broth to cover everything by 2 inches. Bring to a boil, then reduce to a simmer.

Step 5: Simmer gently for 45-60 minutes, until the chicken is tender and falling apart.

Step 6: Remove the chicken, shred it with two forks, and return it to the pot.

Step 7: Season with salt, pepper, and a squeeze of lemon for brightness.

Step 8: Let the soup rest for 10 minutes before serving to meld flavors. Ladle into bowls, garnish with fresh herbs.

Cooking Checkpoints & Tips to Keep in Mind

• Ensure the chicken is fully submerged for even cooking.
• Watch for a gentle simmer, not a rolling boil, to keep the meat tender.
• Taste and adjust seasonings at the end—lemon brightens everything.
• The chicken should shred easily; if not, give it a few more minutes.

Common Mistakes & How to Fix Them

• Over-salting the broth.? If the soup is too salty, add a splash of water or a squeeze of lemon to balance.
• Undercooked chicken.? If the chicken isn’t shredding easily, give it extra simmer time.
• Lack of flavor depth.? Too bland? Stir in a teaspoon of soy sauce or a dash of hot sauce.
• Over-cooked vegetables.? If vegetables are overcooked and mushy, add them later or use firmer varieties.

Hearty Lemon Chicken Soup

This lemon-infused chicken soup is simmered slowly to develop deep, comforting flavors while maintaining tender, shredded chicken. Filled with carrots, celery, and fragrant herbs, it offers a bright, warm, and satisfying bowl perfect for chilly days, with a final zing of citrus adding a fresh lift. The final dish features a clear, flavorful broth with tender chicken and colorful vegetables that are just cooked through.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skinless for a lighter broth
• 2 cups chopped carrots
• 2 stalks celery chopped
• 1 large onion diced
• 3 cloves garlic minced
• 6 cups chicken broth low-sodium preferred
• 1 lemon lemon juiced, plus zest for brightness
• 1 teaspoon dried thyme
• 1 bay leaf bay leaf
• to taste salt and pepper
• 2 tablespoons olive oil
• fresh parsley chopped, for garnish

Equipment

• Large stockpot
• Sharp chef’s knife
• Ladle
• Tongs
• Measuring spoons and cups

Method

 

1. Heat a splash of olive oil in a large stockpot over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 5 minutes.
   
2. Add the chicken thighs to the pot, skin-side down if using skinless, and brown for about 8 minutes, turning once until golden and seared on both sides. Remove and set aside.
   
3. Pour in the chicken broth and bring to a gentle boil. Return the chicken to the pot along with chopped carrots, celery, thyme, bay leaf, and a pinch of salt and pepper. Reduce heat to a simmer.
   
4. Let the soup simmer gently for 45 to 60 minutes until the chicken is tender and falling apart, and the vegetables are just cooked through.
   
5. Remove the chicken from the pot, shred it with two forks, and return it to the broth. Discard the bay leaf.
   
6. Stir in freshly squeezed lemon juice, lemon zest, and adjust seasoning with salt and pepper to taste. Let sit for 10 minutes to meld flavors.
   
7. Garnish with chopped parsley and serve hot, enjoying the bright, comforting flavors with tender chicken and colorful vegetables in a clear, flavorful broth.

Notes

For extra depth, you can roast the chicken thighs before adding to the broth. If you prefer a thicker soup, mash some of the cooked vegetables into the broth for added body.

Winter calls for a bowl of something warm and hearty, but I like to give my chicken soup a little twist each year. This version uses a slow, gentle simmer that pulls out the deep, comforting flavors without losing the delicate texture of the chicken. It’s about balancing richness with a touch of brightness, so each spoonful feels like a warm hug with a bit of zing.

Why I Keep Coming Back to This Soup

It’s the simplicity that keeps me returning—each batch feels like a quiet victory. The slow simmer unlocks layers of flavor I can’t rush, making it perfect for chilly days. Plus, the subtle citrus lift always surprises me, no matter how many times I make it.

Breaking Down the Essentials

• Chicken thighs: Juicy and forgiving, they become tender and flavorful after slow simmering. Substitute with chicken breasts if you prefer leaner meat.
• Carrots: Sweet and earthy, they add color and texture. Use parsnips for a sweeter twist or skip for a quicker cook.
• Celery: Crunchy and aromatic, it builds depth in the broth. Fennel can be a good swap for a slightly aniseed note.
• Onions and garlic: The aromatic backbone of the soup, infusing every sip. Shallots can replace onions for a milder sweetness.
• Lemon: Brightens the broth with a zing that lifts all the flavors. Lime works if you want a slightly different citrus punch.
• Fresh herbs: Parsley and thyme add freshness and earthiness. Bay leaves contribute a subtle woodsy aroma.
• Broth: The foundation, preferably homemade or low-sodium for control. Vegetable broth can be used if you’re vegetarian.

Tools of the Trade for Soup Success

• Large stockpot: For simmering all ingredients evenly.
• Sharp chef’s knife: Chopping vegetables and preparing chicken.
• Ladle: Serving the soup and testing the broth.
• Tongs: Handling hot chicken pieces.
• Measuring spoons and cups: Ensuring precise seasoning.

Step-by-Step: Crafting Your Winter Chicken Soup

Step 1: Start by gathering all your ingredients and tools. Preheat your simmering pot to a gentle boil.

Step 2: In a large pot, heat a splash of oil over medium heat. Add chopped onions and garlic, cook until translucent and fragrant, about 5 minutes.

Step 3: Drop in the chicken pieces, skin-side down first, and brown for about 8 minutes. Turn to sear the other side.

Step 4: Add carrots, celery, and herbs. Pour in enough broth to cover everything by 2 inches. Bring to a boil, then reduce to a simmer.

Step 5: Simmer gently for 45-60 minutes, until the chicken is tender and falling apart.

Step 6: Remove the chicken, shred it with two forks, and return it to the pot.

Step 7: Season with salt, pepper, and a squeeze of lemon for brightness.

Step 8: Let the soup rest for 10 minutes before serving to meld flavors. Ladle into bowls, garnish with fresh herbs.

Cooking Checkpoints & Tips to Keep in Mind

• Ensure the chicken is fully submerged for even cooking.
• Watch for a gentle simmer, not a rolling boil, to keep the meat tender.
• Taste and adjust seasonings at the end—lemon brightens everything.
• The chicken should shred easily; if not, give it a few more minutes.

Common Mistakes & How to Fix Them

• Over-salting the broth.? If the soup is too salty, add a splash of water or a squeeze of lemon to balance.
• Undercooked chicken.? If the chicken isn’t shredding easily, give it extra simmer time.
• Lack of flavor depth.? Too bland? Stir in a teaspoon of soy sauce or a dash of hot sauce.
• Over-cooked vegetables.? If vegetables are overcooked and mushy, add them later or use firmer varieties.

Hearty Lemon Chicken Soup

This comforting chicken soup features tender chicken thighs simmered slowly with aromatic vegetables and herbs, resulting in a rich yet bright broth. The final dish has a clear, flavorful broth with shredded chicken and colorful vegetables, topped with fresh herbs and a squeeze of lemon for a zesty finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comforting

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs bone-in, skin-on preferred
• 2 large onions chopped
• 3 cloves garlic minced
• 3 carrots carrots sliced
• 2 stalks celery sliced
• 6 cups chicken broth preferably homemade or low-sodium
• 1 lemon lemon zest and juice
• 2 tablespoons fresh parsley chopped, for garnish
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• to taste salt and pepper for seasoning

Equipment

• Large stockpot
• Sharp chef’s knife
• Ladle
• Tongs
• Measuring spoons and cups

Method

 

1. Place all the chicken thighs in a large stockpot and add enough water to cover. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface. Cook for about 45 minutes until the chicken is tender.
   
2. While the chicken cooks, chop the onions, carrots, and celery. Mince the garlic and set aside.
3. Once the chicken is cooked, carefully remove the thighs from the broth and set aside to cool slightly. Strain the broth into a bowl or another pot, discarding the solids.
4. Heat a splash of oil in the same pot over medium heat. Add the chopped onions, garlic, carrots, and celery. Cook until the vegetables are soft and fragrant, about 5-7 minutes, with the vegetables beginning to caramelize slightly.
5. Pour the strained broth back into the pot with the vegetables. Bring to a gentle simmer and cook for another 15 minutes to develop flavor.
6. Meanwhile, shred the cooked chicken thighs into bite-sized pieces using two forks.
7. Add the shredded chicken to the simmering broth, stirring to combine. Season with salt, pepper, and fresh thyme. Zest the lemon directly into the soup and squeeze in the lemon juice for brightness.
8. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld and the broth slightly thicken.
9. Taste and adjust seasoning as needed. Ladle the hot soup into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.

Notes

For an extra depth of flavor, you can add a splash of soy sauce or hot sauce at the end. Ensure the chicken is fully shredded for the best texture, and don’t forget the bright citrus finish to lift the entire dish.