Okay gals, this is the EASIEST and most delicious recipe for homemade instant pot chicken soup!! I use a very similar recipe to my original chicken soup but instead, I just throw all of the ingredients into the instant pot at the same time. Last night, I had Grace and Brian’s school open house on zoom (both at the same time so I was toggling between two computers) I was feeding a very fussy version of William a bottle because #witchinghour, and Grace was in the shower screaming for me to help her get the conditioner out of the bottle 🤣. I was able to get my chicken soup going before all this chaos and while Brian and little Brian were at flag football so that dinner would be served before 7:30 pm. SO, my point is if your evenings are a little crazy and wonky, this soup can be done!
Here is what you need
- 3 large carrots, peeled and cut into bite size slices
- 3 stalks of celery, cut into one-inch pieces
- 1/2 a yellow onion, cut into one-inch pieces
- 1 and 1/2 quarts of chicken stock
- 2 cups of water
- 2 bone-in chicken breasts (add thighs and legs if you want, too)
- fresh parsley + thyme (use dried if you don’t have)
- fresh pepper
Here is what you do
Add everything to your instant pot. Set the Instant Pot to the Soup/Broth setting and put it up to 7 minutes.
In a separate pot, boil water and make whichever pasta you have on hand. I prefer smaller noodles but all I had was farfalle and it actually turned out pretty good.
When your soup is ready, make your bowls by adding the cooked pasta first and then pour the soup over the noodles.
Add some freshly grated parmesan cheese and bonus if you can serve with some nice crusty rustic bread.