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This recipe flips the usual chicken soup on its head by emphasizing a slow, unhurried process that unearths every ounce of flavor from simple ingredients. It’s a method I turn to when I want something nourishing but also minimal fuss. The slow cooker becomes a magic box where the chicken becomes tender, and the broth infuses with a faint smoky depth that’s hard to replicate quickly.

Why I Keep Coming Back to This Simple Soup

It’s a reminder that good food doesn’t need to be complicated. Slow cooking unlocks flavors I’d never coax with quick methods. Plus, the aroma filling the house? Pure comfort on a cold day or when I need a quiet moment.

Breaking Down the Key Players

• Chicken thighs: Rich, juicy, and forgiving. I prefer skin-on for flavor, but skinless works too.
• Carrots: Sweet and earthy, they add a subtle crunch if not overcooked. Skip if you don’t have.
• Celery: Adds a fresh, crisp contrast. Use the stalks for the best flavor.
• Onions: A foundational aromatizer, making everything smell inviting.
• Garlic: Vivid and pungent, it makes the broth sing.
• Chicken broth: Go for low sodium; it’s the backbone of flavor.
• Lemon juice: Brightens everything with a zing that wakes up the palate. Use fresh.

Tools of the Trade for a Lazy-Day Chicken Soup

• Skillet: For browning the chicken to add flavor and aroma.
• Slow cooker: The main cooking vessel, keeping everything gentle and unattended.
• Ladle: For serving and checking the broth.
• Forks: For shredding the cooked chicken.
• Chef’s knife: Chopping vegetables and herbs.

Step-by-Step for a Cozy, Unpretentious Chicken Soup

Step 1: Start by browning the chicken thighs in a skillet over medium-high heat for about 5 minutes per side until golden. This step adds depth and a smoky aroma.

Step 2: In the slow cooker, toss in chopped carrots, celery, and onion. These veggies form the soulful base of the soup.

Step 3: Place the browned chicken on top of the vegetables, then add garlic cloves, bay leaves, and thyme.

Step 4: Pour in chicken broth until the ingredients are just covered. Set the slow cooker to low and cook for 6-8 hours.

Step 5: About an hour before serving, remove the chicken, shred it with two forks, then return it to the pot.

Step 6: Check the seasoning, add salt and pepper to taste, and stir in a splash of lemon juice for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• The chicken should be cooked through and easily shredded, around 74°C/165°F.
• Vegetables should be tender but not mushy, with a slight bite.
• The broth should be flavorful and clear, not greasy or cloudy.
• Adjust seasoning at the end to balance the acidity of the lemon with the savory broth.

Common Mistakes and How to Fix Them

• Skipping browning makes the broth dull.? SEAR THE CHICKEN MORE BROWN; it adds flavor.
• Under-seasoned broth.? ADD MORE SALT AT THE END; it balances flavors.
• Overcooked vegetables.? MAKE SURE NOT TO OVERCOOK THE VEGGIES; they turn to mush.
• Greasy broth.? SKIM THE FAT OFF THE TOP if greasy, or add a splash of vinegar to brighten.

This soup isn’t about fancy ingredients or perfect presentation. It’s about the warmth of slow, gentle cooking transforming humble chicken and vegetables into something soothing. Each spoonful carries the quiet pride of a meal made with patience, perfect for slow weekends or a quick fix after a busy day. Have fun adjusting the herbs, maybe a dash of hot sauce, or a handful of noodles to make it truly yours.

This recipe flips the usual chicken soup on its head by emphasizing a slow, unhurried process that unearths every ounce of flavor from simple ingredients. It’s a method I turn to when I want something nourishing but also minimal fuss. The slow cooker becomes a magic box where the chicken becomes tender, and the broth infuses with a faint smoky depth that’s hard to replicate quickly.

Why I Keep Coming Back to This Simple Soup

It’s a reminder that good food doesn’t need to be complicated. Slow cooking unlocks flavors I’d never coax with quick methods. Plus, the aroma filling the house? Pure comfort on a cold day or when I need a quiet moment.

Breaking Down the Key Players

• Chicken thighs: Rich, juicy, and forgiving. I prefer skin-on for flavor, but skinless works too.
• Carrots: Sweet and earthy, they add a subtle crunch if not overcooked. Skip if you don’t have.
• Celery: Adds a fresh, crisp contrast. Use the stalks for the best flavor.
• Onions: A foundational aromatizer, making everything smell inviting.
• Garlic: Vivid and pungent, it makes the broth sing.
• Chicken broth: Go for low sodium; it’s the backbone of flavor.
• Lemon juice: Brightens everything with a zing that wakes up the palate. Use fresh.

Tools of the Trade for a Lazy-Day Chicken Soup

• Skillet: For browning the chicken to add flavor and aroma.
• Slow cooker: The main cooking vessel, keeping everything gentle and unattended.
• Ladle: For serving and checking the broth.
• Forks: For shredding the cooked chicken.
• Chef’s knife: Chopping vegetables and herbs.

Step-by-Step for a Cozy, Unpretentious Chicken Soup

Step 1: Start by browning the chicken thighs in a skillet over medium-high heat for about 5 minutes per side until golden. This step adds depth and a smoky aroma.

Step 2: In the slow cooker, toss in chopped carrots, celery, and onion. These veggies form the soulful base of the soup.

Step 3: Place the browned chicken on top of the vegetables, then add garlic cloves, bay leaves, and thyme.

Step 4: Pour in chicken broth until the ingredients are just covered. Set the slow cooker to low and cook for 6-8 hours.

Step 5: About an hour before serving, remove the chicken, shred it with two forks, then return it to the pot.

Step 6: Check the seasoning, add salt and pepper to taste, and stir in a splash of lemon juice for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• The chicken should be cooked through and easily shredded, around 74°C/165°F.
• Vegetables should be tender but not mushy, with a slight bite.
• The broth should be flavorful and clear, not greasy or cloudy.
• Adjust seasoning at the end to balance the acidity of the lemon with the savory broth.

Common Mistakes and How to Fix Them

• Skipping browning makes the broth dull.? SEAR THE CHICKEN MORE BROWN; it adds flavor.
• Under-seasoned broth.? ADD MORE SALT AT THE END; it balances flavors.
• Overcooked vegetables.? MAKE SURE NOT TO OVERCOOK THE VEGGIES; they turn to mush.
• Greasy broth.? SKIM THE FAT OFF THE TOP if greasy, or add a splash of vinegar to brighten.

This soup isn’t about fancy ingredients or perfect presentation. It’s about the warmth of slow, gentle cooking transforming humble chicken and vegetables into something soothing. Each spoonful carries the quiet pride of a meal made with patience, perfect for slow weekends or a quick fix after a busy day. Have fun adjusting the herbs, maybe a dash of hot sauce, or a handful of noodles to make it truly yours.

This recipe flips the usual chicken soup on its head by emphasizing a slow, unhurried process that unearths every ounce of flavor from simple ingredients. It’s a method I turn to when I want something nourishing but also minimal fuss. The slow cooker becomes a magic box where the chicken becomes tender, and the broth infuses with a faint smoky depth that’s hard to replicate quickly.

Why I Keep Coming Back to This Simple Soup

It’s a reminder that good food doesn’t need to be complicated. Slow cooking unlocks flavors I’d never coax with quick methods. Plus, the aroma filling the house? Pure comfort on a cold day or when I need a quiet moment.

Breaking Down the Key Players

• Chicken thighs: Rich, juicy, and forgiving. I prefer skin-on for flavor, but skinless works too.
• Carrots: Sweet and earthy, they add a subtle crunch if not overcooked. Skip if you don’t have.
• Celery: Adds a fresh, crisp contrast. Use the stalks for the best flavor.
• Onions: A foundational aromatizer, making everything smell inviting.
• Garlic: Vivid and pungent, it makes the broth sing.
• Chicken broth: Go for low sodium; it’s the backbone of flavor.
• Lemon juice: Brightens everything with a zing that wakes up the palate. Use fresh.

Tools of the Trade for a Lazy-Day Chicken Soup

• Skillet: For browning the chicken to add flavor and aroma.
• Slow cooker: The main cooking vessel, keeping everything gentle and unattended.
• Ladle: For serving and checking the broth.
• Forks: For shredding the cooked chicken.
• Chef’s knife: Chopping vegetables and herbs.

Step-by-Step for a Cozy, Unpretentious Chicken Soup

Step 1: Start by browning the chicken thighs in a skillet over medium-high heat for about 5 minutes per side until golden. This step adds depth and a smoky aroma.

Step 2: In the slow cooker, toss in chopped carrots, celery, and onion. These veggies form the soulful base of the soup.

Step 3: Place the browned chicken on top of the vegetables, then add garlic cloves, bay leaves, and thyme.

Step 4: Pour in chicken broth until the ingredients are just covered. Set the slow cooker to low and cook for 6-8 hours.

Step 5: About an hour before serving, remove the chicken, shred it with two forks, then return it to the pot.

Step 6: Check the seasoning, add salt and pepper to taste, and stir in a splash of lemon juice for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• The chicken should be cooked through and easily shredded, around 74°C/165°F.
• Vegetables should be tender but not mushy, with a slight bite.
• The broth should be flavorful and clear, not greasy or cloudy.
• Adjust seasoning at the end to balance the acidity of the lemon with the savory broth.

Common Mistakes and How to Fix Them

• Skipping browning makes the broth dull.? SEAR THE CHICKEN MORE BROWN; it adds flavor.
• Under-seasoned broth.? ADD MORE SALT AT THE END; it balances flavors.
• Overcooked vegetables.? MAKE SURE NOT TO OVERCOOK THE VEGGIES; they turn to mush.
• Greasy broth.? SKIM THE FAT OFF THE TOP if greasy, or add a splash of vinegar to brighten.

This soup isn’t about fancy ingredients or perfect presentation. It’s about the warmth of slow, gentle cooking transforming humble chicken and vegetables into something soothing. Each spoonful carries the quiet pride of a meal made with patience, perfect for slow weekends or a quick fix after a busy day. Have fun adjusting the herbs, maybe a dash of hot sauce, or a handful of noodles to make it truly yours.

This recipe flips the usual chicken soup on its head by emphasizing a slow, unhurried process that unearths every ounce of flavor from simple ingredients. It’s a method I turn to when I want something nourishing but also minimal fuss. The slow cooker becomes a magic box where the chicken becomes tender, and the broth infuses with a faint smoky depth that’s hard to replicate quickly.

Why I Keep Coming Back to This Simple Soup

It’s a reminder that good food doesn’t need to be complicated. Slow cooking unlocks flavors I’d never coax with quick methods. Plus, the aroma filling the house? Pure comfort on a cold day or when I need a quiet moment.

Breaking Down the Key Players

• Chicken thighs: Rich, juicy, and forgiving. I prefer skin-on for flavor, but skinless works too.
• Carrots: Sweet and earthy, they add a subtle crunch if not overcooked. Skip if you don’t have.
• Celery: Adds a fresh, crisp contrast. Use the stalks for the best flavor.
• Onions: A foundational aromatizer, making everything smell inviting.
• Garlic: Vivid and pungent, it makes the broth sing.
• Chicken broth: Go for low sodium; it’s the backbone of flavor.
• Lemon juice: Brightens everything with a zing that wakes up the palate. Use fresh.

Tools of the Trade for a Lazy-Day Chicken Soup

• Skillet: For browning the chicken to add flavor and aroma.
• Slow cooker: The main cooking vessel, keeping everything gentle and unattended.
• Ladle: For serving and checking the broth.
• Forks: For shredding the cooked chicken.
• Chef’s knife: Chopping vegetables and herbs.

Step-by-Step for a Cozy, Unpretentious Chicken Soup

Step 1: Start by browning the chicken thighs in a skillet over medium-high heat for about 5 minutes per side until golden. This step adds depth and a smoky aroma.

Step 2: In the slow cooker, toss in chopped carrots, celery, and onion. These veggies form the soulful base of the soup.

Step 3: Place the browned chicken on top of the vegetables, then add garlic cloves, bay leaves, and thyme.

Step 4: Pour in chicken broth until the ingredients are just covered. Set the slow cooker to low and cook for 6-8 hours.

Step 5: About an hour before serving, remove the chicken, shred it with two forks, then return it to the pot.

Step 6: Check the seasoning, add salt and pepper to taste, and stir in a splash of lemon juice for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• The chicken should be cooked through and easily shredded, around 74°C/165°F.
• Vegetables should be tender but not mushy, with a slight bite.
• The broth should be flavorful and clear, not greasy or cloudy.
• Adjust seasoning at the end to balance the acidity of the lemon with the savory broth.

Common Mistakes and How to Fix Them

• Skipping browning makes the broth dull.? SEAR THE CHICKEN MORE BROWN; it adds flavor.
• Under-seasoned broth.? ADD MORE SALT AT THE END; it balances flavors.
• Overcooked vegetables.? MAKE SURE NOT TO OVERCOOK THE VEGGIES; they turn to mush.
• Greasy broth.? SKIM THE FAT OFF THE TOP if greasy, or add a splash of vinegar to brighten.

This soup isn’t about fancy ingredients or perfect presentation. It’s about the warmth of slow, gentle cooking transforming humble chicken and vegetables into something soothing. Each spoonful carries the quiet pride of a meal made with patience, perfect for slow weekends or a quick fix after a busy day. Have fun adjusting the herbs, maybe a dash of hot sauce, or a handful of noodles to make it truly yours.

This recipe flips the usual chicken soup on its head by emphasizing a slow, unhurried process that unearths every ounce of flavor from simple ingredients. It’s a method I turn to when I want something nourishing but also minimal fuss. The slow cooker becomes a magic box where the chicken becomes tender, and the broth infuses with a faint smoky depth that’s hard to replicate quickly.

Why I Keep Coming Back to This Simple Soup

It’s a reminder that good food doesn’t need to be complicated. Slow cooking unlocks flavors I’d never coax with quick methods. Plus, the aroma filling the house? Pure comfort on a cold day or when I need a quiet moment.

Breaking Down the Key Players

• Chicken thighs: Rich, juicy, and forgiving. I prefer skin-on for flavor, but skinless works too.
• Carrots: Sweet and earthy, they add a subtle crunch if not overcooked. Skip if you don’t have.
• Celery: Adds a fresh, crisp contrast. Use the stalks for the best flavor.
• Onions: A foundational aromatizer, making everything smell inviting.
• Garlic: Vivid and pungent, it makes the broth sing.
• Chicken broth: Go for low sodium; it’s the backbone of flavor.
• Lemon juice: Brightens everything with a zing that wakes up the palate. Use fresh.

Tools of the Trade for a Lazy-Day Chicken Soup

• Skillet: For browning the chicken to add flavor and aroma.
• Slow cooker: The main cooking vessel, keeping everything gentle and unattended.
• Ladle: For serving and checking the broth.
• Forks: For shredding the cooked chicken.
• Chef’s knife: Chopping vegetables and herbs.

Step-by-Step for a Cozy, Unpretentious Chicken Soup

Step 1: Start by browning the chicken thighs in a skillet over medium-high heat for about 5 minutes per side until golden. This step adds depth and a smoky aroma.

Step 2: In the slow cooker, toss in chopped carrots, celery, and onion. These veggies form the soulful base of the soup.

Step 3: Place the browned chicken on top of the vegetables, then add garlic cloves, bay leaves, and thyme.

Step 4: Pour in chicken broth until the ingredients are just covered. Set the slow cooker to low and cook for 6-8 hours.

Step 5: About an hour before serving, remove the chicken, shred it with two forks, then return it to the pot.

Step 6: Check the seasoning, add salt and pepper to taste, and stir in a splash of lemon juice for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• The chicken should be cooked through and easily shredded, around 74°C/165°F.
• Vegetables should be tender but not mushy, with a slight bite.
• The broth should be flavorful and clear, not greasy or cloudy.
• Adjust seasoning at the end to balance the acidity of the lemon with the savory broth.

Common Mistakes and How to Fix Them

• Skipping browning makes the broth dull.? SEAR THE CHICKEN MORE BROWN; it adds flavor.
• Under-seasoned broth.? ADD MORE SALT AT THE END; it balances flavors.
• Overcooked vegetables.? MAKE SURE NOT TO OVERCOOK THE VEGGIES; they turn to mush.
• Greasy broth.? SKIM THE FAT OFF THE TOP if greasy, or add a splash of vinegar to brighten.

This soup isn’t about fancy ingredients or perfect presentation. It’s about the warmth of slow, gentle cooking transforming humble chicken and vegetables into something soothing. Each spoonful carries the quiet pride of a meal made with patience, perfect for slow weekends or a quick fix after a busy day. Have fun adjusting the herbs, maybe a dash of hot sauce, or a handful of noodles to make it truly yours.

This recipe takes a familiar comfort—chicken soup—and infuses it with a bright, zesty twist that wakes up tired taste buds. The Instant Pot makes it quick, but the real magic is in how the ginger and lemongrass elevate simple ingredients into something lively and nourishing. It’s a go-to when you want warmth with a punch of fresh flavor.

Why This Soup Calls You Back

The bright, spicy warmth of ginger mixed with the clean citrus notes of lemongrass makes every spoonful lively. It’s easy to adapt, so I keep tweaking it—more greens, a splash of soy, or a handful of rice noodles. This soup feels like a quick hug after a long day, keeping me grounded and comforted.

Breaking Down the Key Flavors

• Chicken breasts: Lean, cooks quickly, keeps the broth light and tender.
• Carrots: Sweet, crunchy, adds subtle color and sweetness.
• Celery: Aromatic base, crisp texture, balances flavors.
• Ginger: Spicy, warm aroma, brightens the broth.
• Lemongrass: Citrus, floral, adds a fresh, lemony zing.
• Chicken broth: The flavor foundation, choose low-sodium if possible.
• Garlic: Pungent, savory, enhances overall depth.

Tools of the Trade for This Chicken Soup

• Instant Pot: Main appliance for fast, tender cooking.
• Chef’s knife: Chops vegetables and chicken efficiently.
• Cutting board: Provides a stable surface for prep.
• Ladle: Serves the hot soup without spills.

How to Make Instant Pot Chicken Soup from Scratch

Step 1: Start by prepping your ingredients. Peel and chop 2 carrots, 2 celery sticks, and a small onion. Mince 3 garlic cloves and grate a thumb-sized piece of fresh ginger.

Step 2: Set your Instant Pot to sauté mode. Add a splash of oil, then toss in the onion, garlic, and ginger. Cook until fragrant, about 2-3 minutes, until the kitchen smells warm and spicy.

Step 3: Add the chopped carrots, celery, 1 pound of boneless chicken breasts, and 6 cups of chicken broth to the pot. Drop in a stalk of lemongrass (lightly smashed) for that citrusy boost.

Step 4: Seal the lid, set to high pressure for 15 minutes. Once done, carefully do a quick release. The chicken should be tender, and the broth bubbling with flavor.

Cooking Checkpoints to Keep in Mind

• The chicken should shred easily with a fork—if not, give it a few more minutes under pressure.
• The broth should be clear and aromatic—if cloudy, simmer gently to develop flavor.
• Vegetables should be tender but not mushy—test with a fork at the 15-minute mark.

Common Mistakes and How to Fix Them

• Forgot to season the broth properly.? Add more salt if the broth tastes flat.
• Overcooked chicken leaving it dry.? Reduce pressure time if chicken isn’t tender.
• Using dried or old ginger.? Use fresh ginger for a more vibrant flavor.
• Steam escaping, leading to undercooking.? Ensure the valve is sealed tight.

This soup is a balm on chilly mornings or when you’re feeling under the weather. The ginger and lemongrass give it an unexpected brightness that lifts the soul. Feel free to toss in some greens or noodles—make it your own. Cooking it in the Instant Pot keeps everything juicy and tender, no fuss, no stress.

This recipe takes a familiar comfort—chicken soup—and infuses it with a bright, zesty twist that wakes up tired taste buds. The Instant Pot makes it quick, but the real magic is in how the ginger and lemongrass elevate simple ingredients into something lively and nourishing. It’s a go-to when you want warmth with a punch of fresh flavor.

Why This Soup Calls You Back

The bright, spicy warmth of ginger mixed with the clean citrus notes of lemongrass makes every spoonful lively. It’s easy to adapt, so I keep tweaking it—more greens, a splash of soy, or a handful of rice noodles. This soup feels like a quick hug after a long day, keeping me grounded and comforted.

Breaking Down the Key Flavors

• Chicken breasts: Lean, cooks quickly, keeps the broth light and tender.
• Carrots: Sweet, crunchy, adds subtle color and sweetness.
• Celery: Aromatic base, crisp texture, balances flavors.
• Ginger: Spicy, warm aroma, brightens the broth.
• Lemongrass: Citrus, floral, adds a fresh, lemony zing.
• Chicken broth: The flavor foundation, choose low-sodium if possible.
• Garlic: Pungent, savory, enhances overall depth.

Tools of the Trade for This Chicken Soup

• Instant Pot: Main appliance for fast, tender cooking.
• Chef’s knife: Chops vegetables and chicken efficiently.
• Cutting board: Provides a stable surface for prep.
• Ladle: Serves the hot soup without spills.

How to Make Instant Pot Chicken Soup from Scratch

Step 1: Start by prepping your ingredients. Peel and chop 2 carrots, 2 celery sticks, and a small onion. Mince 3 garlic cloves and grate a thumb-sized piece of fresh ginger.

Step 2: Set your Instant Pot to sauté mode. Add a splash of oil, then toss in the onion, garlic, and ginger. Cook until fragrant, about 2-3 minutes, until the kitchen smells warm and spicy.

Step 3: Add the chopped carrots, celery, 1 pound of boneless chicken breasts, and 6 cups of chicken broth to the pot. Drop in a stalk of lemongrass (lightly smashed) for that citrusy boost.

Step 4: Seal the lid, set to high pressure for 15 minutes. Once done, carefully do a quick release. The chicken should be tender, and the broth bubbling with flavor.

Cooking Checkpoints to Keep in Mind

• The chicken should shred easily with a fork—if not, give it a few more minutes under pressure.
• The broth should be clear and aromatic—if cloudy, simmer gently to develop flavor.
• Vegetables should be tender but not mushy—test with a fork at the 15-minute mark.

Common Mistakes and How to Fix Them

• Forgot to season the broth properly.? Add more salt if the broth tastes flat.
• Overcooked chicken leaving it dry.? Reduce pressure time if chicken isn’t tender.
• Using dried or old ginger.? Use fresh ginger for a more vibrant flavor.
• Steam escaping, leading to undercooking.? Ensure the valve is sealed tight.

This soup is a balm on chilly mornings or when you’re feeling under the weather. The ginger and lemongrass give it an unexpected brightness that lifts the soul. Feel free to toss in some greens or noodles—make it your own. Cooking it in the Instant Pot keeps everything juicy and tender, no fuss, no stress.

This recipe takes a familiar comfort—chicken soup—and infuses it with a bright, zesty twist that wakes up tired taste buds. The Instant Pot makes it quick, but the real magic is in how the ginger and lemongrass elevate simple ingredients into something lively and nourishing. It’s a go-to when you want warmth with a punch of fresh flavor.

Why This Soup Calls You Back

The bright, spicy warmth of ginger mixed with the clean citrus notes of lemongrass makes every spoonful lively. It’s easy to adapt, so I keep tweaking it—more greens, a splash of soy, or a handful of rice noodles. This soup feels like a quick hug after a long day, keeping me grounded and comforted.

Breaking Down the Key Flavors

• Chicken breasts: Lean, cooks quickly, keeps the broth light and tender.
• Carrots: Sweet, crunchy, adds subtle color and sweetness.
• Celery: Aromatic base, crisp texture, balances flavors.
• Ginger: Spicy, warm aroma, brightens the broth.
• Lemongrass: Citrus, floral, adds a fresh, lemony zing.
• Chicken broth: The flavor foundation, choose low-sodium if possible.
• Garlic: Pungent, savory, enhances overall depth.

Tools of the Trade for This Chicken Soup

• Instant Pot: Main appliance for fast, tender cooking.
• Chef’s knife: Chops vegetables and chicken efficiently.
• Cutting board: Provides a stable surface for prep.
• Ladle: Serves the hot soup without spills.

How to Make Instant Pot Chicken Soup from Scratch

Step 1: Start by prepping your ingredients. Peel and chop 2 carrots, 2 celery sticks, and a small onion. Mince 3 garlic cloves and grate a thumb-sized piece of fresh ginger.

Step 2: Set your Instant Pot to sauté mode. Add a splash of oil, then toss in the onion, garlic, and ginger. Cook until fragrant, about 2-3 minutes, until the kitchen smells warm and spicy.

Step 3: Add the chopped carrots, celery, 1 pound of boneless chicken breasts, and 6 cups of chicken broth to the pot. Drop in a stalk of lemongrass (lightly smashed) for that citrusy boost.

Step 4: Seal the lid, set to high pressure for 15 minutes. Once done, carefully do a quick release. The chicken should be tender, and the broth bubbling with flavor.

Cooking Checkpoints to Keep in Mind

• The chicken should shred easily with a fork—if not, give it a few more minutes under pressure.
• The broth should be clear and aromatic—if cloudy, simmer gently to develop flavor.
• Vegetables should be tender but not mushy—test with a fork at the 15-minute mark.

Common Mistakes and How to Fix Them

• Forgot to season the broth properly.? Add more salt if the broth tastes flat.
• Overcooked chicken leaving it dry.? Reduce pressure time if chicken isn’t tender.
• Using dried or old ginger.? Use fresh ginger for a more vibrant flavor.
• Steam escaping, leading to undercooking.? Ensure the valve is sealed tight.

This soup is a balm on chilly mornings or when you’re feeling under the weather. The ginger and lemongrass give it an unexpected brightness that lifts the soul. Feel free to toss in some greens or noodles—make it your own. Cooking it in the Instant Pot keeps everything juicy and tender, no fuss, no stress.

Chicken noodle soup holds a special place in my kitchen, especially when I need a quick fix of comfort. I’ve tweaked the classic to include a splash of lemon and a handful of fresh herbs, which makes it feel bright and alive. It’s a recipe that’s forgiving, adaptable, and always satisfying.

Why I keep returning to this simple chicken noodle soup

It’s the recipe I turn to when I need a quick, nourishing meal. The flavors are familiar but not boring, and the process is forgiving. Plus, it’s endlessly adaptable for whatever I have in the fridge. It’s the kind of dish that feels like a warm hug, no matter the day.

Breaking down the ingredients that make this soup special

• Chicken breast or thighs: : Juicy, lean, and tender; I prefer thighs for more flavor, but breasts work too.
• Carrots: : Sweet and crisp, they add color and a subtle sweetness.
• Celery: : Provides a fresh, aromatic crunch that balances the richness.
• Noodles: : Egg noodles keep it hearty and chewy, but rice noodles are a quick swap.
• Lemon: : Adds a bright, citrusy zing that cuts through the richness.
• Fresh herbs: : Parsley or dill; they lift the soup with fresh, herbal notes.
• Broth: : Homemade or store-bought, look for a clear, flavorful base.

Tools of the trade for a perfect bowl

• Large heavy-bottomed pot: To evenly cook the soup without scorching.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: A sturdy surface for prep work.
• Slotted spoon: To remove noodles or chicken if needed.
• Measuring cups and spoons: To keep seasoning and broth consistent.

Step-by-step guide to your soul-warming chicken noodle soup

Step 1: Start by gathering all ingredients and prepping your tools. This soup needs a bit of attention, but it’s straightforward.

Step 2: In a large pot, melt some butter over medium heat (about 150°C/300°F). Add diced onions, carrots, and celery. Sauté until they soften and release a sweet aroma, about 8 minutes.

Step 3: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken. Let it simmer for 15 minutes to meld flavors.

Step 4: Cook your noodles separately in boiling salted water (about 100°C/212°F). Drain and set aside.

Step 5: Add the cooked noodles to the soup. Taste and adjust salt or add a splash of lemon juice for brightness. Let it simmer another 2 minutes.

Step 6: Serve hot, garnished with fresh parsley or a sprinkle of parmesan, if you like.

Cooking checkpoints and tips to keep in mind

• Ensure the vegetables are tender but not mushy before adding broth.
• Taste the broth before adding noodles—adjust seasoning accordingly.
• Noodles should be al dente—firm but cooked through—so don’t overcook them in the soup.

Troubleshooting common chicken noodle soup mishaps

• Broth tastes bland or flat.? Add a splash of lemon juice if the broth tastes flat.
• Noodles absorb too much broth and get soggy.? Cook noodles separately to prevent them from becoming mushy.
• Chicken turns rubbery or tough.? Simmer gently; high heat can make chicken tough.
• Broth becomes cloudy with foam.? Skim foam off the surface for a clearer broth.

This soup is more than just a meal; it’s a little bit of comfort in a bowl. Feel free to toss in your favorite herbs or vegetables to make it truly yours. It’s simple, honest, and perfect for those days when a little warmth and familiarity are needed. Enjoy every spoonful, knowing you made it from scratch.

Chicken noodle soup holds a special place in my kitchen, especially when I need a quick fix of comfort. I’ve tweaked the classic to include a splash of lemon and a handful of fresh herbs, which makes it feel bright and alive. It’s a recipe that’s forgiving, adaptable, and always satisfying.

Why I keep returning to this simple chicken noodle soup

It’s the recipe I turn to when I need a quick, nourishing meal. The flavors are familiar but not boring, and the process is forgiving. Plus, it’s endlessly adaptable for whatever I have in the fridge. It’s the kind of dish that feels like a warm hug, no matter the day.

Breaking down the ingredients that make this soup special

• Chicken breast or thighs: : Juicy, lean, and tender; I prefer thighs for more flavor, but breasts work too.
• Carrots: : Sweet and crisp, they add color and a subtle sweetness.
• Celery: : Provides a fresh, aromatic crunch that balances the richness.
• Noodles: : Egg noodles keep it hearty and chewy, but rice noodles are a quick swap.
• Lemon: : Adds a bright, citrusy zing that cuts through the richness.
• Fresh herbs: : Parsley or dill; they lift the soup with fresh, herbal notes.
• Broth: : Homemade or store-bought, look for a clear, flavorful base.

Tools of the trade for a perfect bowl

• Large heavy-bottomed pot: To evenly cook the soup without scorching.
• Sharp knife: For chopping vegetables and chicken.
• Cutting board: A sturdy surface for prep work.
• Slotted spoon: To remove noodles or chicken if needed.
• Measuring cups and spoons: To keep seasoning and broth consistent.

Step-by-step guide to your soul-warming chicken noodle soup

Step 1: Start by gathering all ingredients and prepping your tools. This soup needs a bit of attention, but it’s straightforward.

Step 2: In a large pot, melt some butter over medium heat (about 150°C/300°F). Add diced onions, carrots, and celery. Sauté until they soften and release a sweet aroma, about 8 minutes.

Step 3: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken. Let it simmer for 15 minutes to meld flavors.

Step 4: Cook your noodles separately in boiling salted water (about 100°C/212°F). Drain and set aside.

Step 5: Add the cooked noodles to the soup. Taste and adjust salt or add a splash of lemon juice for brightness. Let it simmer another 2 minutes.

Step 6: Serve hot, garnished with fresh parsley or a sprinkle of parmesan, if you like.

Cooking checkpoints and tips to keep in mind

• Ensure the vegetables are tender but not mushy before adding broth.
• Taste the broth before adding noodles—adjust seasoning accordingly.
• Noodles should be al dente—firm but cooked through—so don’t overcook them in the soup.

Troubleshooting common chicken noodle soup mishaps

• Broth tastes bland or flat.? Add a splash of lemon juice if the broth tastes flat.
• Noodles absorb too much broth and get soggy.? Cook noodles separately to prevent them from becoming mushy.
• Chicken turns rubbery or tough.? Simmer gently; high heat can make chicken tough.
• Broth becomes cloudy with foam.? Skim foam off the surface for a clearer broth.

This soup is more than just a meal; it’s a little bit of comfort in a bowl. Feel free to toss in your favorite herbs or vegetables to make it truly yours. It’s simple, honest, and perfect for those days when a little warmth and familiarity are needed. Enjoy every spoonful, knowing you made it from scratch.