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This recipe is foolproof and perfect! I’ve now followed it twice and both times the ratio of full-sized bird to water to salt is perfection. I throw in peas at the end and I only have fresh thyme on hand in the summer, so I change those things up a bit, but follow the whole chicken, water and salt ratio and you’ll never even want to look for another chicken soup recipe again. Perfect to take to a grieving family with cooked pasta in a container on the side, which is what we’re doing with this batch. Thank you!!
Better and easier than my former favorite homemade soup
Nice and easy!
This was the best chicken soup I’ve made. I used to make it and would add a tbsp of chicken in a mug to give it the extra punch. I followed these directions, and although I didn’t have any thyme, I substituted oregano and for whatever reason, the flavor is incredible! Thank you!
Best (and easiest) chicken soup I’ve ever had!
PS- Sorry, did not know if I could edit.. I wanted to add that my mother would not touch my PC out of fear from her youth’s PC explosions, in the kitchen. Thus, when she made soup, it was on the stovetop. It was good, but she had a secret.. and it could be more seasoning or a specific one I missed this time.
Being Italian, my mother did all the cooking until her unexpected recent passing. Since then, I’m “learning” bits and pieces. I have a Cuisinart Elec. PC and never knew how to make chicken soup as she always made it while I was at work, having lived with my folks and taking care of them. I have been buying store broth and doctoring it up. I had a chicken in freezer and had no clue how to deal with it in PC, but hopped on line and came across this page. My first ever, soup in PC, and it came out great! The meat melted off the chicken which gave me a project to do in cleaning away bones, but overall, I was very excited for end result. I didn’t add thyme and some other seasonings, but did add some I had here and I think I need to do something to give it a little more “umph,” flavor wise. I was able to make a good amount, enough to freeze for 2-3 more times and plenty of options for the meat. I only used half a chicken as it was a 7 lb. Roasting chicken.. did not realize this until I went to use it! The other half provided me with chicken cutlets, chick fingers and chicken for stir fry. I am so proud of myself for making this attempt and also, I added pastina pasta to it and it cooked up fine. Thank you so much!
With the weather turning, I went looking for a good soup recipe. I don’t have an Instant-Pot, but I have a stove-top pressure cooker. Aside from adding a few extra carrots and parsnips, I followed the recipe exactly. After removing the spent herbs, bones and skin I topped with some simple drop dumplings. It was delicious. Both our kids went back for seconds. I will definitely save this recipe to make again.
Probably a dumb question do you leave the parsley and thyme whole or do you chop it?
Not at all a dumb question, Billy. You can leave it in there whole and then remove before serving if you like. Thanks!
I make chicken soup in my pressure cooker often. I’m about to put a pot on now. My recipe is similar except for the parsnips which sound great, I’ll try them next time. I don’t have them in my fridge :( but I love parsnips. Just letting you know the bones, skin and cartilage can be used a second time before throwing them out. You can freeze them until you have about three lbs worth ( including baked chicken bones, skin) and then use them to make nourishing bone broth. Also if you add a tablespoon of apple cider vinegar to the whole chicken in water and let it set covered at room temp for 30 minutes before adding other ingredients to cook it will bring out more of the gelatin and nutrients from the bones for an even healthier soup. And thanks for the dumpling recipe. My family loves chicken and dumplings. I haven’t made them in awhile so I’ll do that soon (egg noodle tonight) and make dumplings from scratch. I usually use can biscuits because it’s faster but not anymore.
Hi! I am new to the Instant Pot and I haven’t tried this yet but I am about to. I have one question first… Can this be done with a frozen chicken? One of the reasons i bought the Instant Pot is because I rarely have time to thaw things out (never know when the hubby wants to eat at home or go out until the last minute…LOL) . I have only tried a couple of recipes so far, both with frozen meat, and was not satisfied with either as the meat came out tough. Thoughts?
Yes, you can absolutely do this, and our resident Instant Pot/Pressure Cooker expert, Coco Morante, has written about this very thing, including how to incorporate frozen chicken into an existing recipe. Check it out! Thanks for your question, Annette! https://www.simplyrecipes.com/how_to_cook_frozen_chicken_in_the_pressure_cooker/
I really like the flavor the parsnip adds to the soup. I didn’t have either of the herbs, and didn’t want to go to the store and wanted to use what I had on hand. This is such a flavorful soup we didn’t miss them. I also gave some of this soup to another family because all of them were sick and they loved it. This is a winner! I didn’t have noodles as suggested, but I had some jasmine rice, and this makes a fantastic chicken and rice soup too! I also put the rice in the bottom of the bowl and so the rice wouldn’t get mushy.
Best chicken soup recipe so far! Didn’t have parsnip or thyme, and used dill instead of parsley. I think garlic gave it an amazing aroma. Also used 2.5 tsp of kosher salt instead of 4. The whole family (including my 2 picky toddlers) loved it. Saving this one!
I’ve made this recipe very many times. It’s the only way I make chicken soup now. It saves so much time, and energy. It tastes exactly like when I used to make it the “long way”. The only differences I make, are that I replace half the salt, with ground black pepper, and I also add 3 TBSP of butter. Thanks for the recipe!
This recipe includes 2 quarts of water for a 6 quart instant pot. When I put all the ingredients in, I could only add 1 quart of water, otherwise the level will be above the 2/3 fill line. Alas, we didn’t continue this recipe. Please advise!
Hmm, I’m not sure how only 1 quart of water would have fit. Was your chicken larger than 3-4 pounds, or were your vegetables especially oversized?
Made many, many times and it’s a winner! Best chicken soup ever and you really get the benefit of the bones as I can attest too when it cools. I would half the salt.
To add and Italian flair to this recipe I added a Large can of Stewed Tomatoes and a Parmesan Rind to the mix.
I only have dried thyme and parsley. How much of each should i use?
Hi, Ratna! I’d recommend using a half teaspoon of each. Enjoy!
This is now our go-to chicken soup recipe – my kids LOVE it and now my mom has started making it and sharing it with all of her friends. I make one addition of 1 teaspoon of cumin, which really adds a nice dimension to the soup.
Followed the recipe to the letter (didn’t have fresh thyme, used dried). Delicious.