Chicken Soup Recipe

There's nothing more comforting than a warm bowl of chicken soup, especially when it's made effortlessly in your Instant Pot. This recipe is packed with wholesome ingredients and a rich, flavorful bone broth that will warm you up on the coldest days. Whether you're feeling under the weather or just in need of a quick, nutritious meal, this chicken soup is the perfect choice. Plus, with easy-to-follow steps and a short cooking time, it's ideal for busy weeknights or meal prepping for the week. Try it out and taste the difference homemade makes!

Servings:4

Prep Time:15 minutes

Cook Time:45 minutes

Total Time:1 hour

Equipment: Instant Pot Multicookers

Ingredients

For the Soup:

• Salt and pepper to taste
• 260 g reserved shredded chicken
• 1 tbsp fresh ginger, minced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp chili flakes (optional)
• 2 celery sticks, chopped
• 2 carrots, peeled and chopped into bite-sized pieces
• 100 g orzo pasta

For the Bone Broth:

• 1 or more chicken carcasses
• 2 L reserved chicken stock
• 1 bay leaf
• 4 g fresh thyme
• 4 g fresh parsley
• 1 onion, halved (leave the skin on)
• 2 carrots, peeled and cut into chunks
• 2 celery sticks
• 1 head of garlic, top removed
• 1 tbsp whole black peppercorns
• 1 tbsp apple cider vinegar

Instructions

Step 1: Prepare the Bone Broth

Remove any remaining meat from the cooked chicken carcass, reserving about 200-260 g for the soup.

Place the carcass in the Instant Pot along with the reserved chicken stock and all other bone broth ingredients.

Secure the pressure cooking lid, select the Pressure Cook setting on high pressure, and set the timer for 30 minutes.

Once cooking is complete, release the pressure manually and strain the broth, discarding the bones and aromatics.

Return the strained broth to the Instant Pot and cancel the pressure cooking function.

Step 2: Cook the Vegetables

Select the Sauté function and bring the broth to a simmer.

Add the chopped celery, carrots, chili flakes (if using), and ginger. Cancel the sauté function and switch back to Pressure Cook, setting it to high pressure for 0 minutes (the Instant Pot will cook during the pressurization phase).

Release the pressure manually after cooking.

Step 3: Add Pasta and Final Ingredients

Select the Sauté function on the highest heat setting. Add the orzo pasta and cook until al dente (approximately 7-9 minutes).

Stir in the shredded chicken and fresh parsley. Season with salt and pepper to taste.

Step 4: Serve

Serve the chicken soup immediately in bowls. Garnish with extra parsley if desired.