The winter season is in full force and there is no better way to stay warm than with a delicious, healthy & easy chicken soup recipe! This combination of herbs, spices, veggies and tender chicken make for the perfect melt in your mouth soup. I skipped the noodles so you won’t have to worry about packing on the carbs or any food intolerances related to gluten or wheat.
Pressure cooker chicken soup is somewhat faster than stove-top chicken soup and easier because you don’t have to watch the pot so closely. Home-made soup is definitely the way to go when you have time because you don’t to worry about any additives or processed ingredients you don’t want in your soup that you often find in store-bought products! Some benefits of this easy chicken soup recipe include:
- Boosts immune system
- Packed with vitamins and minerals
- Reduces inflammation
- Packed with antioxidants
- High in protein
I will admit when I hear the word “soup”, I used to automatically assume it would be complicated. With this easy chicken soup recipe, I was reminded how simple and quick soup can be! It tastes great up to 5 days in the fridge and if you want to keep it for longer then freeze a batch in the fridge.
How To Make Easy Chicken Soup
Easy Pressure Cooker Chicken Soup
Makes about 5 Servings
Ingredients
- 1 Whole pasture-raised chicken (Make sure to check the chicken for a bag inside)
- 4 ribs celery, sliced
- 1-2 cups carrots, sliced into rings (I used baby carrots so I could skip the peeling)
- 1-2 cups chopped mushrooms
- 1/2 medium yellow onion, diced
- 3 cloves garlic, smashed and peeled
- fresh sage
- fresh thyme
- fresh rosemary
- 4 tsp Himalayan sea salt
- 8 cups water OR veggie broth (or you could do half water & half veggie broth)
Instructions
-
Put the chicken breast side up in the pressure cooker
-
Add the seasoning on top of chicken
-
Place the veggies on the chicken
-
Add 8 cups of water or veggie broth
-
Place the lid on pressure cooker, seal completely & set soup timer to 25 min high pressure
-
Once the timer goes off, wait 15 minutes then release the pressure
-
Remove the chicken, take the meat off the bones. Add the chicken meat back to the soup
-
Store your soup in bowls or Mason jars for the week!
*Stovetop, bring all ingredients to boil and then simmer for 1 hour 15 minutes (or until chicken is tender)
I have the 3 quarts instant pot but I would recommend getting the 6 quarts one. The best part of making homemade chicken soup is you can save the bones and make pressure cooker bone broth afterward! Normally, bone broth takes 24 hours+ on the stove but in an instant pot, pressure cooker you can make it in 3 hours. Now, that’s a win!
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Just made this, and it’s amazing! What do you do with the skin? Add to the bone broth?