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There’s something about a quick chicken soup that feels like a secret weapon, especially on chilly days or when you’re under the weather. It’s humble but nourishing, and it comes together fast enough to save your day. I’ve found that the real trick is keeping it simple—just a few good ingredients and a little patience.

Why I keep coming back to this recipe

It’s fast, honest, and pure comfort. No fuss, just good ingredients turning into something nourishing. When the world feels chaotic, this soup is a quiet, dependable place to land.

What’s in your bowl? The simple truths behind each ingredient

• Chicken breast or thighs: Lean, tender, and quick-cooking. Thighs stay juicier and more forgiving.
• Chicken broth: The flavor base—use homemade if you can, or a good quality store-bought.
• Onions and garlic: Builds the aroma and sweetness—don’t skimp, even if it makes you cry.
• Fresh herbs: Parsley or dill add brightness, a vivid green pop, and fresh flavor.
• Optional veggies: Carrots, celery, greens—whatever you have, adds texture and color.

Tools of the trade for a swift, soulful soup

• Large pot: To hold all ingredients and allow for even simmering.
• Sharp knife: For chopping vegetables and chicken efficiently.
• Cutting board: Keeps your workspace organized and safe.
• Ladle: To serve and check soup as it cooks.

Step-by-step to a bowl of comforting warmth

Step 1: Start by gathering all your ingredients and prep your tools. It’s all about efficiency, so have everything within reach.

Step 2: Heat a large pot over medium heat, about 160°C (320°F). Add a splash of oil and let it warm up.

Step 3: Sauté chopped onions and garlic until they’re fragrant and translucent, about 3-4 minutes. They should smell sweet and inviting.

Step 4: Add chopped chicken pieces, cook until they’re lightly browned, around 5 minutes. Stir occasionally.

Step 5: Pour in chicken broth, bring to a gentle simmer. Skim off any foam that rises to the surface.

Step 6: Let it simmer gently for 15-20 minutes. The chicken should be tender and the broth rich.

Step 7: Taste and adjust seasoning with salt and pepper. Add fresh herbs if you like, like parsley or dill.

Step 8: Serve hot, with crusty bread or noodles if you’re feeling extra. Enjoy the warmth.

Cooking checkpoints and tips to get it just right

• Chicken should be cooked through but not dry, aim for an internal temp of 75°C (165°F).
• Broth should be clear and fragrant, not greasy or murky.
• Vegetables, if added, should be tender but not mushy, about 4-5 minutes after adding them.

Common mistakes and how to fix them

• Boiling vigorously can toughen chicken and cloud the broth.? Use a gentle simmer instead of a rolling boil to keep chicken tender.
• Over-salting early can ruin the flavor.? Add salt gradually and taste as you go to avoid over-salting.
• A murky soup can hide under-seasoned flavors.? Don’t skip the skimming for a clearer broth.
• Undercooked chicken is unsafe; overcooked loses tenderness.? Ensure chicken is cooked through but not overdone.

Simple Chicken Soup

This quick chicken soup combines tender chicken, aromatic onions and garlic, and fresh herbs simmered in flavorful broth. It develops a clear, comforting broth with soft, cooked vegetables and juicy chicken pieces, perfect for a nourishing meal on chilly days or when feeling under the weather.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pieces chicken breasts or thighs boneless, skinless
• 4 cups chicken broth homemade or quality store-bought
• 1 large onion chopped
• 3 cloves garlic minced
• 2 tablespoons olive oil for sautéing
• 2 tablespoons fresh herbs parsley or dill, chopped
• 1 carrot carrot optional, sliced
• 2 stalks celery optional, sliced
• to taste salt and pepper

Equipment

• Large pot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Chop the onion and mince the garlic, preparing them for sautéing.
   
2. Dice the chicken into bite-sized pieces, setting them aside for later.
   
3. Heat a large pot over medium heat and add the olive oil, allowing it to warm up until it shimmers.
   
4. Sauté the chopped onions and minced garlic in the hot oil, stirring frequently, until they are fragrant and translucent, about 3-4 minutes.
   
5. Add the diced chicken to the pot, cooking until lightly browned and cooked through, about 5 minutes.
   
6. Pour in the chicken broth and bring the mixture to a gentle simmer, skimming off any foam that rises to the surface.
7. Add sliced carrots and celery if using, then let the soup simmer gently for 15-20 minutes until vegetables are tender and chicken is very soft.
8. Taste the soup and season with salt and pepper as needed, then stir in chopped fresh herbs for a burst of brightness.
9. Use a ladle to serve the hot, clear broth filled with tender chicken and vegetables, garnished with extra herbs if desired.

In my kitchen, chicken soup is not just a comfort food but a ritual of slow, patient simmering. I’ve learned that the magic lies in the slow release of flavors and a clear, shimmering broth that’s both nourishing and soothing. This recipe is about peeling back the layers of simplicity to find something deeply satisfying, even if you’ve only got a handful of ingredients.

Why I Keep Returning to This Chicken Soup

It’s a simple, honest dish that feels like a warm hug after a long day. The slow simmering reveals layers of flavor I can’t resist, especially with a squeeze of lemon. It’s a reminder that good things come from patience and a handful of humble ingredients.

Breaking Down the Essentials of Chicken Soup

• Whole chicken or chicken breasts: Provides rich, meaty broth and tender meat that’s the soul of the soup.
• Carrots: Add sweetness and color, their natural sugars release as they cook.
• Celery: Offers a subtle crunch and aromatic base, essential for depth.
• Onions: Builds the backbone of flavor, fragrant and sweet as they soften.
• Fresh herbs (parsley, thyme): Lifts the soup with bright, herbal notes, essential for freshness.
• Lemon or lemon juice: Brightens the broth, adding a zesty, oozy contrast to the savory.
• Salt & pepper: Basic seasonings, crucial for drawing out flavors and balancing.

Tools of the Trade for a Perfect Chicken Soup

• Heavy-bottomed pot: Ensures even heat for gentle simmering.
• Slotted spoon: Skims foam and retrieves chicken pieces.
• Fine mesh strainer: Strains broth for clarity and smoothness.
• Sharp knife: Preps vegetables and chicken efficiently.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start by gathering your ingredients and prepping your tools. Use a heavy-bottomed pot to keep heat even.

Step 2: Bring water to a gentle simmer, about 90°C (194°F). Add chicken, vegetables, and herbs, then skim off foam for clarity.

Step 3: Simmer on low, around 80°C (176°F), for about an hour. The chicken should be tender enough to shred easily.

Step 4: Remove the chicken, let it cool slightly, then shred into bite-sized pieces. Strain the broth for a clear, flavorful base.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy. Skim frequently to keep it pristine.
• Chicken should shred easily and be juicy, not dry or rubbery.
• Vegetables should be tender but not mushy, about 20-30 minutes into simmering.
• Taste and adjust salt and pepper at the end, after the soup’s cooled slightly.

Common Mistakes & How to Fix Them

• Not skimming the foam, resulting in a murky broth.? Skim foam regularly to keep broth clear.
• Boiling too vigorously, making broth cloudy.? Adjust heat to low after boiling.
• Shredding cold, dry chicken.? Shred chicken while still warm.
• Over-salting early, losing control of flavor.? Taste and season at the end.

Classic Chicken Soup

This chicken soup features tender shredded chicken simmered in a clear, aromatic broth infused with carrots, celery, and onions. The slow simmering process develops deep flavors, resulting in a comforting, nourishing dish with a bright, zesty finish from lemon. The final appearance is a steaming bowl of golden broth with colorful vegetables and tender meat.

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: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken preferably a whole chicken or chicken breasts
• 2 large carrots peeled and sliced
• 3 stalks celery chopped
• 1 large onion diced
• a handful fresh herbs parsley and thyme, tied together
• to taste salt and pepper for seasoning
• 1 lemon lemon for juice

Equipment

• Heavy-bottomed pot
• Slotted spoon
• Fine mesh strainer
• Sharp knife

Method

 

1. Place your whole chicken or chicken breasts into a large heavy-bottomed pot and cover with water. Bring to a gentle simmer, just below boiling, and cook for about 10 minutes, skimming off any foam that rises to the surface.
   
2. Add chopped onions, sliced carrots, chopped celery, and tied herbs to the pot. Reduce the heat to low, maintaining a gentle simmer, and cook for about 50 minutes until the chicken is tender and the broth is flavorful.
   
3. Use a slotted spoon to carefully remove the chicken from the broth and set aside to cool slightly. Continue simmering the broth to deepen the flavors.
   
4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands or forks, discarding any bones or skin.
   
5. Strain the broth through a fine mesh strainer into a clean pot, pressing gently on the vegetables to extract all the flavorful liquid. Return the clear broth to the stove and bring to a gentle simmer.
   
6. Add the shredded chicken back into the strained broth along with the tender vegetables. Season with salt and pepper, then cook for another 10 minutes until everything is heated through and the vegetables are tender.
   
7. Squeeze fresh lemon juice into the soup, stirring to brighten the flavors and add a zesty contrast to the savory broth.
8. Taste the soup and adjust seasoning with additional salt, pepper, or lemon if needed. Ladle into bowls and serve hot, garnished with extra herbs if desired.

Notes

For a richer broth, you can roast the chicken first before simmering. Alternatively, for a quicker version, use cooked chicken and store-bought broth, adjusting simmering time accordingly.

In my kitchen, chicken soup is not just a comfort food but a ritual of slow, patient simmering. I’ve learned that the magic lies in the slow release of flavors and a clear, shimmering broth that’s both nourishing and soothing. This recipe is about peeling back the layers of simplicity to find something deeply satisfying, even if you’ve only got a handful of ingredients.

Why I Keep Returning to This Chicken Soup

It’s a simple, honest dish that feels like a warm hug after a long day. The slow simmering reveals layers of flavor I can’t resist, especially with a squeeze of lemon. It’s a reminder that good things come from patience and a handful of humble ingredients.

Breaking Down the Essentials of Chicken Soup

• Whole chicken or chicken breasts: Provides rich, meaty broth and tender meat that’s the soul of the soup.
• Carrots: Add sweetness and color, their natural sugars release as they cook.
• Celery: Offers a subtle crunch and aromatic base, essential for depth.
• Onions: Builds the backbone of flavor, fragrant and sweet as they soften.
• Fresh herbs (parsley, thyme): Lifts the soup with bright, herbal notes, essential for freshness.
• Lemon or lemon juice: Brightens the broth, adding a zesty, oozy contrast to the savory.
• Salt & pepper: Basic seasonings, crucial for drawing out flavors and balancing.

Tools of the Trade for a Perfect Chicken Soup

• Heavy-bottomed pot: Ensures even heat for gentle simmering.
• Slotted spoon: Skims foam and retrieves chicken pieces.
• Fine mesh strainer: Strains broth for clarity and smoothness.
• Sharp knife: Preps vegetables and chicken efficiently.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start by gathering your ingredients and prepping your tools. Use a heavy-bottomed pot to keep heat even.

Step 2: Bring water to a gentle simmer, about 90°C (194°F). Add chicken, vegetables, and herbs, then skim off foam for clarity.

Step 3: Simmer on low, around 80°C (176°F), for about an hour. The chicken should be tender enough to shred easily.

Step 4: Remove the chicken, let it cool slightly, then shred into bite-sized pieces. Strain the broth for a clear, flavorful base.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy. Skim frequently to keep it pristine.
• Chicken should shred easily and be juicy, not dry or rubbery.
• Vegetables should be tender but not mushy, about 20-30 minutes into simmering.
• Taste and adjust salt and pepper at the end, after the soup’s cooled slightly.

Common Mistakes & How to Fix Them

• Not skimming the foam, resulting in a murky broth.? Skim foam regularly to keep broth clear.
• Boiling too vigorously, making broth cloudy.? Adjust heat to low after boiling.
• Shredding cold, dry chicken.? Shred chicken while still warm.
• Over-salting early, losing control of flavor.? Taste and season at the end.

Homemade Chicken Soup

This chicken soup is crafted through a slow simmering process that releases deep flavors, resulting in a clear, shimmering broth with tender shredded chicken and aromatic vegetables. Main ingredients include whole chicken or chicken breasts, carrots, celery, and onions, all gently cooked to develop a nourishing and comforting dish with a light, brothy texture. Finished with a squeeze of lemon and fresh herbs, it’s a simple yet satisfying bowl of warmth.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole or 2 chicken breasts or whole chicken preferably bone-in for richer flavor
• 2 large carrots peeled and sliced
• 2 stalks celery chopped
• 1 medium onion diced
• a handful fresh parsley and thyme for flavor
• to taste salt and pepper for seasoning
• 1 lemon lemon for juice

Equipment

• Heavy-bottomed pot
• Slotted spoon
• Fine mesh strainer
• Sharp knife

Method

 

1. Place your chicken and vegetables into a heavy-bottomed pot, then cover with water, ensuring everything is submerged.
   
2. Bring the water to a gentle simmer over medium heat, and skim off any foam that rises to keep the broth clear and pristine.
   
3. Reduce the heat to low and let everything simmer slowly for about an hour, allowing the flavors to meld and the chicken to become tender.
   
4. Carefully remove the chicken from the pot using a slotted spoon, then set it aside to cool slightly.
5. Strain the broth through a fine mesh strainer into another pot or bowl, leaving behind the vegetables and herbs for a clearer broth.
6. While the chicken cools, chop or shred it into bite-sized pieces, ensuring it’s juicy and tender.
7. Add the chopped carrots, celery, and onions to the strained broth, and bring it back to a gentle simmer.
8. Cook the vegetables until tender, about 20-30 minutes, filling your kitchen with a fragrant aroma.
9. Return the shredded chicken to the pot, stirring to combine, and season with salt and pepper to taste.
10. Squeeze fresh lemon juice into the broth to brighten the flavors, then stir gently.
11. Taste the soup and adjust seasoning if needed, then ladle into bowls and garnish with chopped parsley and thyme.

Notes

For extra richness, you can add a splash of olive oil or a few noodles for variation. Always taste and adjust seasoning at the end to ensure perfect balance.

In my kitchen, chicken soup is not just a comfort food but a ritual of slow, patient simmering. I’ve learned that the magic lies in the slow release of flavors and a clear, shimmering broth that’s both nourishing and soothing. This recipe is about peeling back the layers of simplicity to find something deeply satisfying, even if you’ve only got a handful of ingredients.

Why I Keep Returning to This Chicken Soup

It’s a simple, honest dish that feels like a warm hug after a long day. The slow simmering reveals layers of flavor I can’t resist, especially with a squeeze of lemon. It’s a reminder that good things come from patience and a handful of humble ingredients.

Breaking Down the Essentials of Chicken Soup

• Whole chicken or chicken breasts: Provides rich, meaty broth and tender meat that’s the soul of the soup.
• Carrots: Add sweetness and color, their natural sugars release as they cook.
• Celery: Offers a subtle crunch and aromatic base, essential for depth.
• Onions: Builds the backbone of flavor, fragrant and sweet as they soften.
• Fresh herbs (parsley, thyme): Lifts the soup with bright, herbal notes, essential for freshness.
• Lemon or lemon juice: Brightens the broth, adding a zesty, oozy contrast to the savory.
• Salt & pepper: Basic seasonings, crucial for drawing out flavors and balancing.

Tools of the Trade for a Perfect Chicken Soup

• Heavy-bottomed pot: Ensures even heat for gentle simmering.
• Slotted spoon: Skims foam and retrieves chicken pieces.
• Fine mesh strainer: Strains broth for clarity and smoothness.
• Sharp knife: Preps vegetables and chicken efficiently.

Step-by-Step Guide to a Heartwarming Chicken Soup

Step 1: Start by gathering your ingredients and prepping your tools. Use a heavy-bottomed pot to keep heat even.

Step 2: Bring water to a gentle simmer, about 90°C (194°F). Add chicken, vegetables, and herbs, then skim off foam for clarity.

Step 3: Simmer on low, around 80°C (176°F), for about an hour. The chicken should be tender enough to shred easily.

Step 4: Remove the chicken, let it cool slightly, then shred into bite-sized pieces. Strain the broth for a clear, flavorful base.

Cooking Checkpoints & Tips for Success

• Broth should be clear, not cloudy. Skim frequently to keep it pristine.
• Chicken should shred easily and be juicy, not dry or rubbery.
• Vegetables should be tender but not mushy, about 20-30 minutes into simmering.
• Taste and adjust salt and pepper at the end, after the soup’s cooled slightly.

Common Mistakes & How to Fix Them

• Not skimming the foam, resulting in a murky broth.? Skim foam regularly to keep broth clear.
• Boiling too vigorously, making broth cloudy.? Adjust heat to low after boiling.
• Shredding cold, dry chicken.? Shred chicken while still warm.
• Over-salting early, losing control of flavor.? Taste and season at the end.

Classic Chicken Soup

This chicken soup features tender shredded chicken simmered with carrots, celery, and onions in a clear, aromatic broth. The slow simmering process develops rich flavors and a comforting, silky texture, finished with a squeeze of lemon for brightness. It’s a nourishing dish with a golden, inviting appearance that feels like a warm hug in a bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Home-style

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken preferably with bones for richer broth
• 2 large carrots peeled and sliced
• 3 stalks celery chopped
• 1 large onion diced
• 2 tablespoons fresh herbs parsley and thyme, chopped
• 1 lemon lemon for juice and brightness
• to taste salt & pepper seasoning to enhance flavor

Equipment

• Heavy-bottomed pot
• Slotted spoon
• Fine mesh strainer
• Sharp knife

Method

 

1. Place the whole chicken into a heavy-bottomed pot and cover with cold water, about 8 cups.
   
2. Bring the water to a gentle simmer over medium heat, and skim off any foam that rises to the surface to keep the broth clear.
   
3. Add the chopped carrots, celery, diced onion, and herbs to the pot. Reduce the heat to low so the broth barely bubbles, and let it simmer gently for about an hour, filling the kitchen with a fragrant aroma.
   
4. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean pot to remove the vegetables and herbs, leaving a clear, golden liquid.
5. While the broth cools a bit, shred the chicken into bite-sized pieces, discarding the skin and bones. This helps it stay juicy and tender for serving.
6. Return the shredded chicken to the clear broth and gently warm everything together for about 10 minutes. Taste and season with salt and pepper as needed.
7. Just before serving, squeeze fresh lemon juice into the soup for a bright, zesty finish, and stir gently to combine.
8. Ladle the steaming, clear chicken soup into bowls, garnished with extra herbs if desired, and enjoy the warm, comforting flavors.

Notes

For an even richer flavor, use a homemade or store-bought whole chicken broth. Adjust seasoning and lemon to taste for perfect brightness.

This slow cooker chicken soup came from a day I was craving something bright and comforting, but with a little zing. I wanted a dish that could simmer itself while I did something else—like reading or just relaxing. The unexpected addition of lemongrass and ginger gives it an Asian-inspired twist, making every spoonful feel like a warm hug with a splash of citrus.

Why this soup keeps drawing me back

It’s simple, forgiving, and smells like home. The ginger-lemongrass combo always surprises me, adding a zest that lifts even the gloomiest days. Plus, it’s versatile—add noodles, greens, or even a splash of coconut milk. It’s the kind of dish I turn to when I want something nourishing without fuss.

Breaking down the ingredients

• Chicken thighs: They’re forgiving, juicy, and shred easily—perfect for slow cooking.
• Carrots and celery: Add sweetness and crunch; they balance the savory broth.
• Garlic and ginger: Create a fragrant base; use fresh for the best punch.
• Lemongrass: Lends a citrusy, herbal note; crush to release aroma.
• Chicken broth: The foundation of flavor; opt for low-sodium if you prefer control.
• Seasonings: Salt, pepper, and optional soy sauce deepen the umami.
• Fresh herbs: Garnish with cilantro or scallions for freshness.

Essential tools for this recipe

• Slow cooker: To cook the soup slowly and evenly without fuss.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: Provides a safe surface for chopping.
• Ladle: To serve the soup neatly.

Step-by-step guide to a comforting, fragrant chicken soup

Step 1: Gather all ingredients and equipment. Set up your slow cooker on the counter.

Step 2: Chop carrots, celery, and onions into rough chunks. Toss them into the slow cooker.

Step 3: Add chicken pieces, garlic, ginger, and a stalk of lemongrass (crushed slightly to release aroma).

Step 4: Pour in chicken broth and season generously with salt and pepper.

Step 5: Cook on low for 6-8 hours, until chicken is fall-apart tender and vegetables are soft.

Step 6: Once done, remove chicken and lemongrass. Shred chicken with forks.

Step 7: Return shredded chicken to the broth. Adjust seasoning if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon.

Cooking checkpoints to keep in mind

• Chicken should be easily shredded and tender, not stringy.
• Vegetables should be soft but not mushy, with a vibrant color.
• The broth should smell aromatic, with hints of ginger and lemongrass.
• Soup should be hot and steaming when served, with a clear, flavorful broth.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt if the broth tastes flat.
• Vegetables aren’t soft after cooking.? Crack open the lid slightly and cook longer if vegetables are still firm.
• Lemongrass flavor is too strong.? Remove lemongrass earlier next time to prevent overpowering flavor.
• Soup lacks fresh, lively aroma.? Use fresh ginger for a brighter, more zingy flavor.

Slow Cooker Lemongrass Chicken Soup

This fragrant chicken soup is made in the slow cooker, combining tender shredded chicken thighs with vibrant flavors of ginger, garlic, and lemongrass. The soup features a clear, aromatic broth with soft vegetables, offering a comforting yet zesty experience that can be customized with noodles or greens. It’s a fuss-free, nourishing dish perfect for relaxing days or when you want a flavorful meal without much effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and grated
• 1 stalk lemongrass crushed slightly to release aroma
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper
• 2 tablespoons soy sauce optional, for deeper umami
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Gather all ingredients, then set up your slow cooker on the counter.
   
2. Chop the carrots and celery into rough, bite-sized pieces, and set them aside on a plate.
   
3. Place the chicken thighs into the slow cooker, along with the chopped carrots and celery.
   
4. Add the minced garlic, grated ginger, and crushed lemongrass stalk to the slow cooker, distributing them evenly.
   
5. Pour in the chicken broth, then season generously with salt and pepper. If using, add soy sauce for extra umami.
   
6. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken is tender and falling apart, and the vegetables are soft.
   
7. Once cooking is complete, carefully remove the chicken thighs and lemongrass stalk from the slow cooker.
8. Shred the chicken with two forks until it’s nicely pulled apart, then return it to the broth.
9. Taste the broth and adjust seasoning with more salt, pepper, or soy sauce if desired.
10. Ladle the hot soup into bowls, garnishing with fresh cilantro or scallions for a burst of freshness.
11. Serve steaming, enjoy the fragrant, zesty flavors that make this soup a comforting yet invigorating meal.

This slow cooker chicken soup came from a day I was craving something bright and comforting, but with a little zing. I wanted a dish that could simmer itself while I did something else—like reading or just relaxing. The unexpected addition of lemongrass and ginger gives it an Asian-inspired twist, making every spoonful feel like a warm hug with a splash of citrus.

Why this soup keeps drawing me back

It’s simple, forgiving, and smells like home. The ginger-lemongrass combo always surprises me, adding a zest that lifts even the gloomiest days. Plus, it’s versatile—add noodles, greens, or even a splash of coconut milk. It’s the kind of dish I turn to when I want something nourishing without fuss.

Breaking down the ingredients

• Chicken thighs: They’re forgiving, juicy, and shred easily—perfect for slow cooking.
• Carrots and celery: Add sweetness and crunch; they balance the savory broth.
• Garlic and ginger: Create a fragrant base; use fresh for the best punch.
• Lemongrass: Lends a citrusy, herbal note; crush to release aroma.
• Chicken broth: The foundation of flavor; opt for low-sodium if you prefer control.
• Seasonings: Salt, pepper, and optional soy sauce deepen the umami.
• Fresh herbs: Garnish with cilantro or scallions for freshness.

Essential tools for this recipe

• Slow cooker: To cook the soup slowly and evenly without fuss.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: Provides a safe surface for chopping.
• Ladle: To serve the soup neatly.

Step-by-step guide to a comforting, fragrant chicken soup

Step 1: Gather all ingredients and equipment. Set up your slow cooker on the counter.

Step 2: Chop carrots, celery, and onions into rough chunks. Toss them into the slow cooker.

Step 3: Add chicken pieces, garlic, ginger, and a stalk of lemongrass (crushed slightly to release aroma).

Step 4: Pour in chicken broth and season generously with salt and pepper.

Step 5: Cook on low for 6-8 hours, until chicken is fall-apart tender and vegetables are soft.

Step 6: Once done, remove chicken and lemongrass. Shred chicken with forks.

Step 7: Return shredded chicken to the broth. Adjust seasoning if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon.

Cooking checkpoints to keep in mind

• Chicken should be easily shredded and tender, not stringy.
• Vegetables should be soft but not mushy, with a vibrant color.
• The broth should smell aromatic, with hints of ginger and lemongrass.
• Soup should be hot and steaming when served, with a clear, flavorful broth.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt if the broth tastes flat.
• Vegetables aren’t soft after cooking.? Crack open the lid slightly and cook longer if vegetables are still firm.
• Lemongrass flavor is too strong.? Remove lemongrass earlier next time to prevent overpowering flavor.
• Soup lacks fresh, lively aroma.? Use fresh ginger for a brighter, more zingy flavor.

Slow Cooker Lemongrass Chicken Soup

This comforting chicken soup is made in a slow cooker, featuring tender chicken thighs, aromatic ginger, garlic, and fragrant lemongrass. The soup develops a clear, flavorful broth with soft vegetables and shredded chicken, perfect for a cozy, nourishing meal with an Asian-inspired twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and minced
• 1 stalk lemongrass crushed slightly to release aroma
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper for seasoning
• optional soy sauce for added umami
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Gather all your ingredients and set up your slow cooker on the counter.
   
2. Chop the carrots and celery into rough chunks, then place them directly into the slow cooker.
   
3. Place the chicken thighs on top of the vegetables in the slow cooker.
   
4. Add minced garlic and ginger, then crush the lemongrass slightly and add it to the pot to release its aroma.
   
5. Pour in the chicken broth, making sure all ingredients are submerged, then season generously with salt and pepper.
6. Cover the slow cooker with its lid and cook on low for 6 to 8 hours, until the chicken is tender and easily shredded, and the vegetables are soft.
7. Once cooking is complete, carefully remove the chicken thighs and lemongrass stalk from the pot.
8. Shred the chicken thighs with two forks until they are pulled apart into bite-sized pieces.
9. Return the shredded chicken to the broth in the slow cooker, stirring to combine, and taste for seasoning, adding more salt, pepper, or soy sauce if desired.
10. Ladle the hot soup into bowls, garnishing with chopped cilantro or scallions for a fresh, herbal finish.
11. Enjoy your bright, fragrant, and nourishing lemongrass chicken soup—perfect for cozy days or when you need a comforting, flavorful meal.

Notes

For extra flavor, add a splash of lime or coconut milk before serving. Adjust seasoning to taste, and feel free to add noodles or greens for variety.

This slow cooker chicken soup came from a day I was craving something bright and comforting, but with a little zing. I wanted a dish that could simmer itself while I did something else—like reading or just relaxing. The unexpected addition of lemongrass and ginger gives it an Asian-inspired twist, making every spoonful feel like a warm hug with a splash of citrus.

Why this soup keeps drawing me back

It’s simple, forgiving, and smells like home. The ginger-lemongrass combo always surprises me, adding a zest that lifts even the gloomiest days. Plus, it’s versatile—add noodles, greens, or even a splash of coconut milk. It’s the kind of dish I turn to when I want something nourishing without fuss.

Breaking down the ingredients

• Chicken thighs: They’re forgiving, juicy, and shred easily—perfect for slow cooking.
• Carrots and celery: Add sweetness and crunch; they balance the savory broth.
• Garlic and ginger: Create a fragrant base; use fresh for the best punch.
• Lemongrass: Lends a citrusy, herbal note; crush to release aroma.
• Chicken broth: The foundation of flavor; opt for low-sodium if you prefer control.
• Seasonings: Salt, pepper, and optional soy sauce deepen the umami.
• Fresh herbs: Garnish with cilantro or scallions for freshness.

Essential tools for this recipe

• Slow cooker: To cook the soup slowly and evenly without fuss.
• Sharp knife: To chop vegetables and shred chicken efficiently.
• Cutting board: Provides a safe surface for chopping.
• Ladle: To serve the soup neatly.

Step-by-step guide to a comforting, fragrant chicken soup

Step 1: Gather all ingredients and equipment. Set up your slow cooker on the counter.

Step 2: Chop carrots, celery, and onions into rough chunks. Toss them into the slow cooker.

Step 3: Add chicken pieces, garlic, ginger, and a stalk of lemongrass (crushed slightly to release aroma).

Step 4: Pour in chicken broth and season generously with salt and pepper.

Step 5: Cook on low for 6-8 hours, until chicken is fall-apart tender and vegetables are soft.

Step 6: Once done, remove chicken and lemongrass. Shred chicken with forks.

Step 7: Return shredded chicken to the broth. Adjust seasoning if needed.

Step 8: Serve hot, garnished with fresh herbs or a squeeze of lemon.

Cooking checkpoints to keep in mind

• Chicken should be easily shredded and tender, not stringy.
• Vegetables should be soft but not mushy, with a vibrant color.
• The broth should smell aromatic, with hints of ginger and lemongrass.
• Soup should be hot and steaming when served, with a clear, flavorful broth.

Common mistakes and how to fix them

• Soup tastes bland.? Add more salt if the broth tastes flat.
• Vegetables aren’t soft after cooking.? Crack open the lid slightly and cook longer if vegetables are still firm.
• Lemongrass flavor is too strong.? Remove lemongrass earlier next time to prevent overpowering flavor.
• Soup lacks fresh, lively aroma.? Use fresh ginger for a brighter, more zingy flavor.

Slow Cooker Lemongrass Chicken Soup

This fragrant, comforting chicken soup is cooked slowly to develop deep flavors, featuring tender shredded chicken, crisp vegetables, and a vibrant broth infused with ginger, garlic, and lemongrass. The final dish has a clear, aromatic broth with juicy chicken and colorful vegetables, perfect for a cozy, nourishing meal.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian-inspired

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless, skinless
• 2 large carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 1 inch fresh ginger peeled and minced
• 1 stalk lemongrass bruised and crushed
• 4 cups chicken broth low-sodium preferred
• to taste salt and pepper
• optional soy sauce for deeper umami flavor
• fresh cilantro or scallions for garnish

Equipment

• Slow cooker
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Begin by chopping the carrots and celery into rough, bite-sized chunks, then set them aside.
   
2. Place the chicken thighs into the slow cooker, along with the chopped carrots and celery.
   
3. Add the minced garlic and ginger, spreading them evenly over the ingredients.
   
4. Bruise and slightly crush the lemongrass stalk, then add it to the slow cooker to release its citrusy aroma.
   
5. Pour in the chicken broth and season generously with salt and pepper, ensuring the ingredients are submerged.
6. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, until the chicken is tender and shreds easily, and the vegetables are soft and vibrant.
7. Once cooked, remove the chicken thighs and lemongrass stalk from the slow cooker. Shred the chicken into bite-sized pieces using two forks.
8. Return the shredded chicken to the broth, stirring gently to combine. Taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce if desired.
9. Remove the lemongrass stalk and discard, as its flavor has been infused into the broth.
10. Ladle the hot soup into bowls and garnish with fresh cilantro or scallions for a burst of brightness.
11. Serve immediately, enjoying the fragrant, zesty broth with tender chicken and colorful vegetables.

Notes

For added richness, stir in a splash of coconut milk before serving. This soup keeps well in the fridge for up to 2 days and can be reheated gently on the stove.

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using the Instant Pot, which quickly transforms simple ingredients into a warm, nourishing bowl. Tender shredded chicken, crunchy carrots, and aromatic herbs simmer together with broth and optional noodles or rice for a hearty, homestyle dish with a clear, flavorful broth and tender vegetables. Perfect for busy nights when you need a quick, satisfying hug in a bowl.

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: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large chicken breasts skinless, boneless
• 2 medium carrots peeled and sliced
• 2 stalks celery chopped
• 4 cups broth chicken or vegetable
• 1 tablespoon fresh thyme or parsley chopped, or 1 teaspoon dried
• 1 cup noodles or rice optional
• 1 lemon lemon for squeezing
• to taste salt and pepper

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add a splash of oil. Once hot, add diced carrots, chopped celery, and sauté for about 5 minutes until the vegetables become fragrant and start to soften, with the mixture turning slightly translucent and smelling sweet.
   
2. Add the chicken breasts to the pot, then pour in the broth. Sprinkle in your chopped herbs, and season with salt and pepper to taste. Seal the lid tightly, ensuring the valve is set to sealing.
   
3. Set the Instant Pot to high pressure and cook for 10 minutes. Once the cooking cycle is complete, allow a natural release for 10 minutes to let the chicken stay tender and the flavors meld.
   
4. Carefully open the lid, then remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup base.
   
5. If you’re adding noodles or rice, stir them into the hot soup now, then set the Instant Pot to sauté mode and cook for 3–5 minutes until the noodles or rice are tender and cooked through.
   
6. Squeeze fresh lemon juice into the soup, then taste and adjust seasoning with more salt, pepper, or herbs as needed. Let the soup sit for a couple of minutes to let the flavors deepen.
   
7. Serve the soup hot, ladling it into bowls and enjoying the hearty, aromatic broth with tender vegetables and shredded chicken—perfect for a cozy, comforting meal.

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using an Instant Pot, combining tender shredded chicken, sweet carrots, crunchy celery, and fragrant herbs in a savory broth. The dish has a hearty yet light texture, with noodles or rice added for extra substance and a bright squeeze of lemon for freshness, finished in about 30 minutes.

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: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts skinless, boneless
• 2 medium carrots peeled and sliced
• 2 stalks celery sliced
• 4 cups broth chicken or vegetable
• 1 tablespoon fresh thyme or parsley chopped
• 1 cup noodles or rice optional, choose what you prefer
• 1 lemon lemon for squeezing at the end
• to taste salt and pepper

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set your Instant Pot to sauté mode and add diced onions, carrots, and celery. Cook for about 5 minutes until fragrant, with the vegetables softening and the mixture becoming slightly translucent.
   
2. Add the chicken breasts on top of the sautéed vegetables, then pour in the broth. Sprinkle in chopped herbs and a pinch of salt. Seal the lid tightly.
   
3. Cook on high pressure for 10 minutes, then allow a natural release for 10 minutes before opening the lid carefully.
   
4. Open the lid, shred the tender chicken with two forks, and stir it into the broth. If adding noodles or rice, stir them in now.
   
5. Switch the Instant Pot to sauté mode again and cook the noodles or rice until tender, about 5 minutes. Adjust seasoning with salt and pepper as needed.
6. Squeeze fresh lemon juice into the soup for a bright, zesty flavor. Let it sit for a couple of minutes to meld the flavors.
7. Serve the soup hot, garnished with extra herbs if desired. Enjoy this cozy, nourishing bowl that’s perfect for chilly nights or when you need a quick comfort meal.

Notes

Feel free to customize with your favorite vegetables or herbs. For a richer flavor, use chicken thighs instead of breasts.

I’ve come to see this chicken soup as my emergency comfort. It’s not fancy, but it’s honest, filling, and perfect for nights when I need a quick hug in a bowl. The Instant Pot transforms what could be a long simmer into a 30-minute miracle, especially on busy days when time’s tight but hunger’s loud.

Why I keep coming back to this soup

It’s simple, honest, and adaptable. When life feels chaotic, I rely on this soup to ground me. It’s fast enough for a weeknight yet nourishing enough to feel like a warm blanket. Plus, the smell of simmering herbs and chicken always makes the house feel like home.

Breaking down the ingredients

• Chicken breasts: My go-to for tender, quick-cooking protein. Swap with thighs if you want richer flavor.: Lean, cooks fast, and shreds easily, giving the soup a hearty, satisfying texture.
• Carrots: Sweet, crunchy bites that brighten the broth with their natural sugar and color. Use parsnips for a rootier twist.: Adds a subtle sweetness and vibrant hue to your soup.
• Celery: Aromatic, with a crisp snap. Skip if you dislike it, but it’s the backbone of flavor.: Gives a fresh, slightly bitter note that balances the richness.
• Broth: Store-bought or homemade, it’s the soul of the soup. Use chicken or veggie for variety.: Rich and savory, it sets the stage for all other flavors.
• Herbs: Fresh thyme or parsley, brightens every spoonful. Dried works in a pinch, just use a bit more.: Imparts a fragrant, herbaceous note that elevates the broth.
• Noodles/Rice: Optional but filling, choose what you prefer. Ramen noodles cook fast, rice adds heart.: Adds texture and makes the meal more substantial.
• Lemon: Just a squeeze brightens everything. Skip if citrus isn’t your thing.: A quick dash adds a fresh, zingy contrast to the savory broth.

Tools that make it easy

• Instant Pot: Main cooking vessel, quick pressure cooking.
• Chef’s knife: Chopping veggies and shredding chicken.
• Cutting board: Prep surface for vegetables and chicken.
• Measuring cups and spoons: Getting broth, herbs, and seasonings right.
• Ladle: Serving the soup without fuss.

Step-by-step guide to soul-warming chicken soup in your Instant Pot

Step 1: Gather your ingredients and equipment. Set the Instant Pot to sauté mode.

Step 2: Sauté diced onions, carrots, and celery until fragrant, about 5 minutes.

Step 3: Add chicken breasts, broth, herbs, and a pinch of salt. Seal the lid.

Step 4: Cook on high pressure for 10 minutes. Release naturally for 10 minutes.

Step 5: Open carefully, shred the chicken, and add noodles or rice if desired.

Step 6: Adjust seasoning, add a squeeze of lemon for brightness.

Step 7: Let it sit for a few minutes before serving to meld flavors.

Cooking checkpoints to get it just right

• Onions should be translucent and sweet-smelling.
• Chicken should shred easily and be tender.
• Broth should be clear and aromatic, not cloudy.
• Noodles or rice should be cooked through but not mushy.

Common pitfalls and how to dodge them

• Over-salting the broth.? If the soup is too salty, dilute with a bit more broth or add a potato during cooking to absorb salt.
• Overcooking chicken leading to dryness.? If the chicken is tough, reduce pressure cook time slightly or ensure chicken is fresh.
• Cooking noodles directly with the chicken.? If the noodles turn to mush, add them after pressure cooking and quick sauté for a few minutes.
• Cooking at too high a pressure for too long.? If the broth is cloudy, let it rest for a few minutes to settle or strain before serving.

Instant Pot Chicken Soup

This comforting chicken soup is made using the Instant Pot to deliver tender shredded chicken, vibrant vegetables, and flavorful broth in just 30 minutes. It features a hearty mix of chicken breasts, carrots, celery, and herbs, resulting in a clear, aromatic soup with a satisfying texture. Perfect for busy nights when a warm, nourishing meal is needed quickly.

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: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pieces chicken breasts preferably boneless and skinless
• 2 large carrots peeled and sliced
• 2 stalks celery sliced
• 4 cups broth chicken or vegetable
• 1 tablespoon fresh thyme or parsley chopped
• 1 cup noodles or rice optional for heartiness
• 1 lemon lemon for squeezing
• to taste salt and pepper

Equipment

• Instant Pot
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Method

 

1. Set the Instant Pot to sauté mode and add a splash of oil. Once hot, add diced onions, carrots, and celery. Cook, stirring occasionally, until fragrant and vegetables are slightly softened, about 5 minutes.
   
2. Add the chicken breasts on top of the sautéed vegetables, then pour in the broth. Sprinkle with herbs, salt, and pepper.
   
3. Seal the lid and set the Instant Pot to high pressure for 10 minutes. Ensure the valve is set to sealing.
   
4. Once the cooking cycle finishes, allow natural pressure release for 10 minutes, then carefully turn the valve to vent to release remaining pressure.
   
5. Open the lid and check that the chicken is cooked through and tender. Remove the chicken and shred it with two forks.
6. Return the shredded chicken to the soup, then add noodles or rice if using. Set the Instant Pot to sauté mode again and cook until noodles or rice are tender, about 5 minutes.
7. Squeeze fresh lemon juice into the soup for brightness and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
8. Let the soup sit for a minute or two to meld flavors, then ladle into bowls and serve hot, garnished with extra herbs if desired.