Instant Pot Chicken Soup Recipe

Chicken breast: Boneless and skinless, this is the main protein for the soup.

Chicken broth: Provides a rich and flavorful base for the soup.

Onion: Adds depth and sweetness to the soup.

Carrots: Brings a natural sweetness and color to the dish.

Celery: Adds a subtle flavor and crunch.

Garlic: Enhances the overall flavor with its aromatic qualities.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a hint of spice and warmth.

Thyme: Provides an earthy and slightly minty flavor to the soup.

When sautéing the onion, carrots, and celery in the Instant Pot, make sure to cut them into uniform pieces. This ensures even cooking and enhances the overall texture of the soup. Additionally, deglaze the pot with a splash of chicken broth after sautéing the garlic to lift any flavorful bits stuck to the bottom, adding depth to your broth.

• boneless, skinless chicken breast - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• boneless, skinless chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture to chicken breast.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• chicken broth - Substitute with beef broth: Beef broth adds a richer, more robust flavor to the soup.

• chopped onion - Substitute with shallots: Shallots have a milder, sweeter taste compared to onions.

• chopped onion - Substitute with leeks: Leeks offer a subtle onion flavor and add a different texture.

• sliced carrots - Substitute with parsnips: Parsnips have a slightly sweet and earthy flavor, similar to carrots.

• sliced carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture.

• sliced celery stalks - Substitute with fennel: Fennel has a mild anise flavor and a similar crunch to celery.

• sliced celery stalks - Substitute with bok choy: Bok choy provides a similar texture and a mild flavor.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor, though it is less pungent.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different spice note.

• dried thyme - Substitute with dried oregano: Oregano has a similar earthy flavor and can be used in the same quantity.

• dried thyme - Substitute with dried rosemary: Rosemary provides a different but complementary herbaceous flavor.

• Allow the chicken soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures you only thaw what you need.

• Label each container with the date. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still fresh.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the vegetables and chicken fresh and flavorful.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its quality. Make sure to leave a bit of space at the top of each container to allow for expansion as the soup freezes.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the ingredients.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in a microwave-safe bowl, stirring every 1-2 minutes to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency. Stir well to combine.

• Taste and adjust the seasoning if necessary. Sometimes, freezing can dull the flavors slightly, so a pinch of salt or a dash of pepper might be needed to bring the soup back to life.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium heat, stirring occasionally, until the soup is hot and steaming.
  3. If the soup has thickened, add a splash of chicken broth or water to reach the desired consistency.

• For microwave reheating:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through, until the soup is evenly heated.
  4. Let it sit for a minute before serving to ensure even heat distribution.

• For Instant Pot reheating:

  1. Pour the leftover soup back into the Instant Pot.
  2. Select the sauté function and heat, stirring occasionally, until the soup is hot.
  3. If the soup is too thick, add a bit of chicken broth or water to adjust the consistency.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the soup is thoroughly heated.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low and heat for 2-3 hours, or until the soup is hot.
  3. Stir occasionally to ensure even heating.

• Instant Pot: The main appliance used to cook the soup quickly and efficiently under high pressure.

• Sauté function: A feature on the Instant Pot that allows you to sauté vegetables directly in the pot.

• Knife: Used to chop the onion, slice the carrots, and celery.

• Cutting board: A surface to safely chop and slice the vegetables.

• Measuring spoons: Used to measure out the salt, pepper, and dried thyme accurately.

• Wooden spoon: Ideal for stirring the vegetables while they sauté and for mixing the soup.

• Tongs: Useful for removing the chicken breast from the pot for shredding.

• Forks: Used to shred the cooked chicken breast before returning it to the soup.

• Ladle: Perfect for serving the hot soup into bowls.

Pre-chop vegetables: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Instant pot prep: Measure out your chicken broth and spices ahead of time.

Shred chicken easily: Use a hand mixer to quickly shred the chicken breast after cooking.