This chicken soup started as a way to clear out the fridge during a busy week. I wanted something nourishing but quick, with a punch of brightness from fresh lemon and herbs. It’s a dish that feels both familiar and new, thanks to the Instant Pot’s magic.
Why I keep returning to this simple soup
It’s quick, satisfying, and adaptable. The bright lemon and herbs make it feel fresh every time. Plus, it’s a reminder that a few good ingredients can make a humble dish shine, especially after a long day.
Breaking down the ingredients, honestly
- Chicken thighs: I prefer bone-in for richness, but boneless works too.: They stay juicy and flavorful, especially after pressure cooking.
- Carrots: Sweet and crunchy, they add a natural sweetness that balances the savory broth.: Use fresh carrots for the best flavor, or frozen if you’re in a pinch.
- Celery: Adds a subtle earthiness and texture, essential for classic soup flavor.: Fresh celery keeps it crisp, but frozen works fine.
- Lemon: Bright and tangy, it lifts the whole bowl and keeps it from feeling heavy.: Use fresh lemon for that zing, avoid bottled lemon juice.
- Herbs: Parsley and thyme, fresh if possible, add aromatic layers.: Chop just before adding for maximum freshness.
Tools of the trade for a quick, flavorful soup
- Instant Pot: Main appliance for pressure cooking, speeds up the process.
- Chef’s knife: For chopping vegetables and herbs.
- Cutting board: A clean surface for prep.
- Wooden spoon: Stirring and scraping the pot.
- Lemon squeezer: Extracting maximum juice without seeds.
Step-by-step guide to a cozy, flavorful chicken soup
Step 1: Start by prepping your ingredients. Dice 2 carrots, 2 celery stalks, and chop a bunch of fresh parsley and thyme.
Step 2: Season 1.5 pounds of chicken thighs with salt, pepper, and a pinch of paprika.
Step 3: Add a tablespoon of oil to your Instant Pot and set to sauté. Brown the chicken on both sides, about 5 minutes per batch, until golden.
Step 4: Remove the chicken and set aside. In the same pot, sauté the vegetables until they start to soften, about 4-5 minutes, until fragrant.
Step 5: Pour in 6 cups of chicken broth, scraping up any browned bits from the bottom.
Step 6: Return the chicken to the pot, lock the lid, and set to manual high pressure for 15 minutes.
Step 7: Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
Step 8: Remove the chicken, shred it with two forks, and return to the soup.
Step 9: Stir in lemon juice (from one lemon) and chopped herbs. Adjust seasoning.
Instant Pot Chicken Lemon Soup
Ingredients
Equipment
Method
- Dice the carrots and celery into small, even pieces, and chop the fresh parsley for later use.
- Season the chicken thighs generously with salt, pepper, and paprika for added flavor.
- Heat a tablespoon of olive oil in the Instant Pot on sauté mode until shimmering, then add the chicken thighs and brown them for about 5 minutes on each side, until golden.
- Remove the browned chicken from the pot and set aside temporarily.
- Add the diced carrots and celery to the same pot, sautéing for 4-5 minutes until they start to soften and become fragrant, with a slight sizzle and aroma filling the air.
- Pour in the chicken broth, scraping up any browned bits from the bottom to deglaze the pot, creating a flavorful base.
- Return the chicken thighs to the pot, placing them on top of the vegetables, then lock the lid and set to manual high pressure for 15 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure to reveal a bubbling, fragrant broth.
- Carefully remove the chicken thighs, shred the meat with two forks, and return it to the pot, stirring to combine.
- Squeeze fresh lemon juice into the soup, adding zest if desired, and stir in chopped parsley for a fresh, herbal aroma.
- Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice as needed for brightness and balance.
- Serve the soup hot, garnished with extra parsley if you like, and enjoy its comforting, bright flavors.
Cooking checkpoints and tips to perfect your soup
- Ensure the chicken is browned well for flavor, but don’t burn the garlic.
- Vegetables should be tender but not mushy—test with a fork.
- Soup should be steaming and fragrant after pressure release, with a clear broth.
Troubleshooting your chicken soup mishaps
- Chicken is pale and bland.? Brown the chicken properly for flavor, avoid under-searing.
- Soup tastes dull or watery.? Add a splash of soy sauce or fish sauce for umami if broth is flat.
- Vegetables are mushy.? If vegetables are overcooked, reduce sauté time next round.
- Herbs are bitter or dull.? Use fresh herbs at the end for bright flavor, not during cooking.
This soup isn’t just about comfort; it’s about how bright and fresh it can taste with just a squeeze of lemon and a handful of herbs. It’s a reminder that simplicity, done well, can turn a humble chicken and vegetable broth into something vibrant. Feel free to swap herbs or add a splash of hot sauce for your own touch. It’s a soup that welcomes improvisation and makes you feel good with every spoonful.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
