Chicken soup is the best comfort food on cold days and especially when you are sick, a warm chicken soup is so soothing and nourishing to your taste buds.
Instant pot Chicken soup is the quickest and easiest way to make from scratch and will be ready in less than half an hour.
Toss everything into the Instant pot and within 10 minutes your yummy hearty soup is ready to Enjoy.
- Course:
Appetizer,Lunch,Main Course - Cusine:
American,Asian - Preperation Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Ingredients
- 2 lbs chicken with skin and bones
- 1 onion cut into half
- 2 carrots
- 1 tsp ginger
- salt to taste
- pepper to taste
- 2 bay leaf
- parsley optional
- 1 tbsp butter optional seasoning
Instructions
Instant Pot chicken soup
- Keep the Instant pot to saute setting when heated add butter season bay leaves,ginger. Saute till ginger becomes aromatic then add chicken saute for 3-4 minutes.
- Add onion and carrots and 6 cups water. Close Instant pot with lid and select soup setting timer for 8 minutes.
- Once cycle is complete allow 10 minutes for pressure to release. Turn off the Instant Pot . Open the lid carefully unlocking the Instant pot. Remove chicken and pick bones out of meat. Dice onions, carrots into small pieces. Return the cut meat and veggies to soup.
- Serve after seasoning with salt and pepper.
Stove top chicken soup
- To a stock pot add cut chicken, onion cut in to half, whole carrots,bay leaf ginger pieces with cold water 8 to 10 cups. Let it cook till chicken is soft and tender.
- Remove chicken and pick bones out of meat. Dice onions, carrots into small pieces. Return the cut meat and veggies to soup.
- Serve after seasoning with salt and pepper.
Recipe Notes
I used onion cut into half and whole carrots in soup to avoid it becoming mushy.
Using boneless skinless chicken will be easier to shred after cooking.
Any kind of cooked noodles can be added for variation.
