Chicken Soup
This is a simple and easy recipe for Chicken Soup that can be made in the instant pot or stove top. It’s Paleo and Whole 30 friendly and can be Keto and Low-Carb with one easy adjustment.
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There’s nothing better than a simple, yet delicious and flavorful homemade chicken noodle soup when it’s cold, or when you have a cold. What’s great about this recipe is the fact that everything gets thrown into the instant pot – and 15 minutes later you’ve got a delicious soup ready to be devoured.
Why You’ll Love This Recipe:
Comforting classic: A simple, wholesome chicken soup that’s nourishing and satisfying.
One pot meal: Made entirely in one pot or Instant Pot for easy cleanup.
Customizable: Add noodles, rice, or extra veggies to make it your own.
Freezer-friendly: Great for meal prep or sick day stash.
No fancy ingredients: Made with pantry staples and fresh vegetables.
Ingredients to Make Chicken Soup:
- chicken breasts. Use whole boneless, skinless breasts—cook in the broth and shred after for rich flavor and tender texture.
- chicken broth. Use low-sodium if desired; homemade or store-bought chicken broth both work well.
- vegetables. Classic soup base of carrots, celery and onion—diced for even cooking and balanced texture.
- garlic cloves. Fresh garlic boosts the savory depth of the broth.
- thyme. Adds herbal, earthy flavor—use dried or fresh.
- bay leaves. Provide subtle aromatic flavor; remove before serving.
- turmeric. Adds a golden hue and mild earthy warmth.
How to Make Chicken Soup:
- Place the chicken breasts in the Instant Pot. Add onion, carrots, celery, and garlic on top. Sprinkle in thyme, turmeric, and bay leaves. Pour in the chicken broth.
- Close the lid and set the valve to the sealing position. Select the Pressure Cook or Manual setting and set the time for 12 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
- Open the lid and remove the chicken breasts. Shred them with two forks or slice as preferred, then return the chicken to the pot and stir to combine.
Recipe Notes & Tips:
- Use Whole Chicken Breasts: Cooking them whole in the broth keeps the meat tender and flavorful. Shred or slice before serving.
- Sauté for Flavor: If using the stovetop method, sautéing the vegetables first enhances the base flavor of the soup.
- Deglaze with Broth: When adding the broth to sautéed veggies, scrape up any browned bits from the bottom of the pot, they add flavor.
- Remove Bay Leaves: Don’t forget to take them out before serving, they’re inedible and very aromatic.
- Add More Veggies: Stir in spinach, kale, zucchini, or peas in the last few minutes for extra color and nutrients.
- Turmeric Adds Warmth: Just ½ teaspoon gives the broth a golden color and subtle earthy flavor, optional but recommended.
Serving Suggestions:
- Arugula Fig Salad
- Roasted Carrots and Zucchini
- Crustless Chicken Quiche
- Caesar Chicken Wrap
- Pesto Zucchini Noodles
How to Store:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Let cool completely before freezing.
Reheat: Warm on the stove or in the microwave until heated through. Add broth if it thickens.
FAQs:
You can omit it. It adds color and mild flavor, but the soup is still delicious without it.
Yes. Cook on low for 6–7 hours or on high for 3–4 hours. Shred the chicken before serving.
Yes, boneless or bone-in thighs work well and stay juicy. Adjust cook time if using bone-in pieces.
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Chicken Soup
Ingredients
- 4 chicken breasts
- 4 cups chicken broth
- 1 large onion, diced
- 4 medium carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon turmeric
Instructions
- Place the chicken breasts in the Instant Pot. Add onion, carrots, celery, and garlic on top. Sprinkle in thyme, turmeric, and bay leaves. Pour in the chicken broth.
- Close the lid and set the valve to the sealing position. Select the Pressure Cook or Manual setting and set the time for 12 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
- Open the lid and remove the chicken breasts. Shred them with two forks or slice as preferred, then return the chicken to the pot and stir to combine.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are slightly softened, about 5 minutes.
- Place the chicken breasts on top of the vegetables in the pot. Pour in the chicken broth, ensuring the chicken is mostly submerged. Add thyme, turmeric, and bay leaves.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the chicken is cooked through.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Nutrition
Notes
-
- Use Whole Chicken Breasts: Cooking them whole in the broth keeps the meat tender and flavorful. Shred or slice before serving.
- Sauté for Flavor: If using the stovetop method, sautéing the vegetables first enhances the base flavor of the soup.
- Deglaze with Broth: When adding the broth to sautéed veggies, scrape up any browned bits from the bottom of the pot, they add flavor.
- Remove Bay Leaves: Don’t forget to take them out before serving, they’re inedible and very aromatic.
- Add More Veggies: Stir in spinach, kale, zucchini, or peas in the last few minutes for extra color and nutrients.
- Turmeric Adds Warmth: Just ½ teaspoon gives the broth a golden color and subtle earthy flavor, optional but recommended.
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