Homemade Chicken Soup Recipe

Looking for a quick and comforting meal that's as nourishing as it is delicious? This Instant Pot Chicken Soup is the perfect solution! Packed with tender chicken, vibrant vegetables, and warm, savory broth, this recipe comes together in a fraction of the time thanks to the magic of the Instant Pot. Whether you're battling a cold, craving a cozy dinner, or meal-prepping for the week, this soup delivers on flavor and simplicity. Customize it with your favorite noodles, rice, or extra veggies for a hearty dish the whole family will love. Warm up with this soul-soothing classic made modern!

Ingredients:

• 1 whole chicken (about 3–4 pounds) or 4-5 chicken breasts/thighs (bone-in for richer flavor)

• 8 cups chicken broth (or water, with 2 chicken bouillon cubes)

• 2 tablespoons olive oil or butter

• 1 medium onion, diced

• 2–3 garlic cloves, minced

• 3 medium carrots, sliced

• 3 celery stalks, sliced

• 1–2 medium potatoes, diced (optional)

• 1 bay leaf

• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)

• 1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)

• 1/2 teaspoon turmeric (optional, for color and added health benefits)

• Salt and black pepper to taste

• Optional: 1 cup noodles, rice, or quinoa for a heartier soup

Instructions:

1. Cook the Chicken:

   • Place the chicken in a large pot with 8 cups of chicken broth (or water). Add a pinch of salt, bay leaf, and thyme.

   • Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes (or until the chicken is fully cooked and tender).

   • Remove the chicken from the pot and set it aside to cool. Strain the broth if needed and keep it simmering.

2. Sauté the Vegetables:

   • In a large skillet, heat olive oil or butter over medium heat.

   • Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, or until softened.

3. Combine Ingredients:

   • Add the sautéed vegetables, diced potatoes (if using), and turmeric to the simmering broth. Cook for 15–20 minutes, or until the vegetables are tender.

4. Shred the Chicken:

   • Once the chicken is cool enough to handle, remove the skin and bones. Shred or dice the meat into bite-sized pieces.

5. Add Chicken and Optional Starch:

   • Add the shredded chicken back to the pot. If using noodles, rice, or quinoa, add them now and cook until tender (follow the package instructions for cooking time).

6. Season and Simmer:

   • Season the soup with salt, pepper, and parsley to taste. Let it simmer for another 5 minutes.

7. Serve:

   • Remove the bay leaf and serve the soup hot. Garnish with fresh parsley or a squeeze of lemon juice for extra brightness.

Optional Add-Ins:

• Kale or spinach for extra greens.

• A splash of apple cider vinegar for a tangy kick.

• Add a sprinkle of grated Parmesan or a dollop of Greek yogurt for creaminess.

This classic chicken soup is comforting, nourishing, and perfect for a cozy meal or when you're feeling under the weather!

Instant Pot Instructions:

Instructions:

1. Sauté Vegetables:

   • Turn the Instant Pot to the "Sauté" function and heat olive oil or butter.

   • Add diced onion and minced garlic. Sauté for 2–3 minutes, or until softened.

   • Add carrots and celery, and sauté for an additional 3 minutes.

2. Add Ingredients:

   • Turn off the "Sauté" function.

   • Add the chicken, chicken broth, potato (if using), thyme, parsley, turmeric, bay leaf, salt, and black pepper.

3. Pressure Cook:

   • Lock the lid in place and set the valve to "Sealing."

   • Select the "Pressure Cook" or "Manual" function and set the timer for 10 minutes (for boneless chicken) or 12 minutes (for bone-in chicken).

   • Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release.

4. Shred Chicken:

   • Remove the chicken from the pot and shred or dice it into bite-sized pieces.

   • Return the chicken to the soup.

5. Optional Starch:

   • If adding noodles, rice, or quinoa, turn the Instant Pot back to the "Sauté" function.

   • Stir in the starch and cook for the recommended time (usually 5–10 minutes), stirring occasionally, until tender.

6. Season and Serve:

   • Taste the soup and adjust salt and pepper as needed.

   • Remove the bay leaf and serve hot. Garnish with fresh parsley or a squeeze of lemon juice for added brightness.

Serves 8