I am so excited to share an Instant Pot version of this soup recipe...this Instant Pot Chicken Soup version of her soup has all of the same cold and flu busting ingredients as my Grandma's Jewish Penicillin.
Plump juicy chicken, seasoned with thyme, basil, parsley, garlic, salt and pepper with lots of carrots, celery, and onion. This soup is hearty, filling and makes a fantastic lunch or dinner.
When I shared my Grandmother's homemade chicken soup recipe on my blog, I didn't expect such a huge outpouring of emails, notes, and ratings. That chicken soup from scratch recipe has been getting rave reviews everywhere.
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The original recipe of my Grandma’s chicken soup is made on the stovetop and takes a couple of hours to cook. While the aroma of the soup was phenomenal, my busy lifestyle doesn’t always work to prepare it in that manner.
I have transformed the recipe so I can easily make the chicken soup in the Instant Pot. When you make pressure cooker chicken soup, the flavors combine even more to make it out of this world amazing. The chicken is fall off the bone moist!
Our family loves chicken soup...for more delicious chicken recipes, check out the best homemade gluten free chicken recipes on my blog.
There are many people who call this Jewish penicillin because it can help you feel better when you have a cold or flu. I know that when I am sick, there is nothing that makes me feel better like a nice big bowl of yummy soup.
Why does chicken soup make you feel better?
The warm soup will help ease the pain in your throat. It is also believed that there are anti-inflammatory properties in the soup as well. Another reason that you feel better is that the heat from a hot bowl of soup can also aid in breaking up congestion.
When you eat soup that is packed with nutrient-rich foods like carrots, celery, and chicken you will boost your immune system too. These ingredients will provide you with protein, potassium, beta-carotene, antioxidants, fiber, and more.
What you need to make this recipe:
- One whole chicken - I typically buy organic chicken. Make sure to remove the giblets bag before you cook this recipe. I made the mistake of forgetting once and so :-).
- Parsnips - parsnips are similar in flavor to a carrot, but a little sweeter. These are optional but add great flavor!
- Parsley - fresh parsley is delicious, I often use fresh dill instead for a bit of extra flavor.
This soup is also healthy because it is made with chicken bones too so it makes a savory bone broth full of nutrients! If you are looking for a more hearty Instant Pot Chicken recipe, try this homemade Gluten Free Chicken Stew recipe too!
Recipe step by step directions:
Are you ready to give this easy Instant Pot chicken soup recipe a try?
This is what I call a dump recipe. There is no need to use the fancy sauté button. I literally dump all of the ingredients into my Instant Pot. I use an 8 Qt Instant Pot, which I think you need for this homemade chicken soup recipe.
Step 1: Add your chicken, vegetables, and seasoning to the Instant Pot. Don't forget to remove the giblets bag!
Step 2: Add in the combination of chicken broth and water. Take note of the fill line!! You do not want to overfill your Instant Pot!!
Step 3: Seal your Instant Pot and set it to Soup/Broth. Add extra time if needed on your model so this soup cooks for 40 minutes. Allow the Instant Pot to depressurize, or use the quick release feature if your model has it.
Step 4: Check the internal temperature to make sure your chicken is at 165º F.
Expert Tips and Recipe FAQ:
Put on the cover and lock the lid down. Press Soup/Broth and cook. When this is done, use a meat thermometer to check the internal temperature of your chicken. Use the extra time so that this cooks for 40 minutes total. When it is done, your chicken should be over 165 degrees F.
This chicken soup recipe does NOT have to be made in an Instant Pot…feel free to make it in a slow cooker or stovetop. Use what you have!
Store this soup in your refrigerator in an air-tight container. I like to store my chicken and soup separately. It will keep up to 5 days.
A slow cooker merely cooks your food at a slower pace, so the meats, sauces, spices, and seasonings combine together and create a flavorful dish. An Instant Pot has many functions. You can use it as a slow cooker or pressure cooker. You can even saute’ foods and use them to keep food warm.
I would definitely not cook the noodles in with the soup, especially gluten free noodles. They will turn to absolute mush over the 40 minute cook time.
If you don't have an instant pot, you can make this delicious homemade chicken soup recipe stovetop just like my Grandmother did. While you are here, I have a ton of easy Gluten Free Chicken Recipes on the blog you can check out as well :-).
More gluten free Instant Pot recipes:
- Vegetable Soup With Shredded Chicken
- Instant Pot Creamy Tuscan Chicken Pasta
- Teff Breakfast Cheese Grits Recipe
- Instant Pot Unstuffed Cabbage Rolls Meatballs
Recipe
Instant Pot Chicken Soup
Equipment
Ingredients
- 1 ½ pounds Chicken *See note
- 5 carrots chopped, *You can use a combination of carrots and parsnips
- 2 stalks celery chopped
- 3 cloves garlic
- 1 onion
- 2 teaspoons basil
- 2 teaspoons thyme
- 1 quart chicken broth
- water to get to fill line
- 2 teaspoons salt
- ½ teaspoon pepper
Instructions
- Add all vegetables and a whole chicken to the Instant Pot.
- Add seasonings and chicken broth. Add water the rest of the way to the fill line.
- Close the Instant Pot. Choose Soup/Broth and extra time (it should read 40 minutes!)
- When the Instant Pot is done, do NOT just open the instant pot. You need to let the Instant Pot depressurize according to the directions.
- To ensure your chicken is cooked, make sure the chicken is at an internal temperature of 165º F
- Serve hot. Optional add rice or gluten free noodles.
Video
Notes
- 1. Note, you can make this chicken soup stovetop in a pot by following my Grandma's chicken soup recipe.
- The real benefit to this soup is using the bones so the nutrients can cook into this soup. You can use boneless chicken, you just won't get the same depth of flavors and nutrients.
- This soup will keep up to 4 days in the refrigerator. It will keep up to 4 months in the freezer.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Jeanne Andelman
I used Boneless chicken breasts and used Bone broth with turmeric. I made this for a friend that has the Covid variant and a sore throat. She called and said that she loved the soup and I made enough to last her a few days. She thinks it should help and is delicious! Thanks!
Sandi Gaertner
That is so kind of you to make soup for your sick friend. I hope they feel better soon. Thank you for coming back to leave a good review!
Yael
Do the instructions change if I were to use frozen chicken leg sections (thighs and drumsticks)?
Sandi Gaertner
Hi Yael, the directions shouldn't change, the amount of water you need may vary depending on how much chicken you use.
Caitlin
How long would I cook this in the instant pot with chicken breasts instead?
Sandi Gaertner
Hi Caitlin, if you are using the breasts, follow the directions in my IP Chicken Vegetable Soup recipe: https://www.fearlessdining.com/instant-pot-vegetable-soup/
Pat
Hello, looking forward to cooking this Amazing soup. I wanted to ask can I add cabbage to the soup. Thank you for sharing stay warm and safe. God Bless.
Sandi Gaertner
I haven't tested adding cabbage so if you do try it, please come back and let me know how it turned out.