I don't know anyone who doesn't love chicken soup. And this one is especially great because it comes together so quickly in the Instant Pot. It's so delicious, and is packed with chicken and vegetables and easy enough to make that it can now be a weeknight meal.
Ingredients for "Instant" Chicken Soup:
1 large chicken about 5 - 5 1/2 pounds
3 cloves garlic, coarsely chopped
1 teaspoon black peppercorns
4 sprigs fresh dill
4 sprigs fresh parsley
1 carrot cut into thirds
1 stalk celery cut into thirds
1 unpeeled onion, quartered
finishing the soup...
fine egg noodles, cooked according to package directions
1 tablespoon olive oil
1 cup sliced carrots
1 cup sliced celery
1/2 cup sliced parsnips
chopped parsley and dill for garnish
You will need a pressure cooker for this recipe. I have the 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.
Time-Saving Tips: All of the vegetables can be prepped in advance. The soup can also be prepared in advance.
Let's see what we need.
Now let's make the soup.
Place the chicken in the Instant Pot. Then add the carrot, onion, and celery - do not add the sliced carrots, celery, and parsnip at this time. Continue to add the peppercorns, dill, parsley, and garlic. Once everything has been added pour in the water making sure not to go past the MAX line. You will be adding 5 - 6 cups of water. Cook on High Pressure for 22 minutes, allow pressure to naturally release for 15 minutes and then manually release the rest of the pressure.
Once the pressure has completely released remove the lid. At this point, I like to take the insert out of the base and put it on a hot plate to continue. This way when I scoop out the chicken and the vegetables I don't mess up the entire pot. If you do this remember that it is very hot. Scoop out the chicken and put it on a large enough platter to collect the extra liquid. Then scoop out some of the vegetables and discard. Carefully pour the broth thru a strainer which is snuggly resting above a large bowl. Once this is done return the insert to the Instant Pot. When the chicken is cool enough to handle pull it off of the bones and shred or cut desirable pieces to return to the soup.
Once the pressure has completely released remove the lid. At this point, I like to take the insert out of the base and put it on a hot plate to continue. This way when I scoop out the chicken and the vegetables I don't mess up the entire pot. If you do this remember that it is very hot. Scoop out the chicken and point it on a large enough platter to collect the extra liquid. Then scoop out some of the vegetables and discard. Carefully pour the broth thru a strainer which is snuggly resting over a large bowl. In the meanwhile, return the insert to the pot and program it to Saute. Once it's preheated add the oil and saute the sliced carrots, celery, parsnips, and onions for two minutes. Then add the broth and simmer for a few minutes. When the chicken is cool enough to handle pull it off of the bones and shred or cut desirable pieces to return to the soup. To serve, add desired amount of noodles to a bowl and ladle soup on top and garnish with the herbs.
It's ready! It looks so good and tastes even better. It is perfect for lunch, dinner or even an after school snack. This chicken soup is so comforting. I like to keep a container in the freezer for a rainy day so it is ready when I am.
Enjoy!
Comments