This chicken soup came about on an especially chaotic Tuesday, when I needed something quick but not bland. It’s my go-to because it’s forgiving and flexible, with a punch of lemon that wakes everything up. The Instant Pot makes it almost too easy, which is a blessing on busy days.
Why I keep making this soup
It’s simple, forgiving, and always hits the spot. The lemon keeps it lively, even on the gloomiest days. Plus, it’s a reminder that good food can come together fast without sacrificing flavor or soul.
Breaking down the ingredients
- Chicken breasts: Lean and quick-cooking, they become tender and shreddable, perfect for adding protein.
- Onion, celery, carrots: The classic soffritto base, adding sweetness and a bit of crunch.
- Garlic and thyme: Aromatic and earthy, they deepen the flavor, with garlic adding a subtle pungency.
- Chicken broth: The soul of the soup, use good quality or homemade for richness.
- Lemon juice and zest: Brightens up the entire bowl with citrus zing, a real flavor lift.
- Salt and pepper: Essential seasoning to enhance all other flavors.
- Fresh herbs (parsley, thyme): Finish with herbs for color and freshness, a quick aroma boost.
Tools of the trade for this chicken soup
- Instant Pot (or pressure cooker): Fast, hands-off cooking to tenderize chicken and develop flavors.
- Sharp knife: Chop vegetables evenly and safely.
- Cutting board: Protect surfaces and provide a stable chopping area.
- Ladle: Serve the soup without splashing.
Step-by-step guide to a cozy, bright chicken soup
Step 1: Start by gathering all your ingredients. Turn the Instant Pot to sauté mode, and add a splash of oil.
Step 2: Sauté diced onion, celery, and carrots for about 5 minutes until they soften and smell sweet.
Step 3: Add garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
Step 4: Pour in chicken broth, add chicken breasts, and secure the lid.
Step 5: Set the Instant Pot to high pressure for 10 minutes. Once done, do a natural release for 10 minutes.
Step 6: Open the lid carefully. Remove chicken, shred it, and return to the soup.
Step 7: Stir in lemon juice and zest, taste, and adjust seasoning. Serve hot with fresh herbs.
Cooking checkpoints to get it just right
- Vegetables should be tender but not mushy, with a slight crunch.
- Chicken should be shredded easily and remain juicy.
- Soup should have a clear, flavorful broth with a bright lemon aroma.
Common mistakes and how to fix them
- Not enough liquid, resulting in a gloopy or burnt base.? Add more broth if the soup is too thick or concentrated.
- Overcooked chicken becoming stringy.? Reduce cooking time slightly if chicken is overcooked and dry.
- Lemon flavor is muted or bitter.? Add a splash more lemon juice to brighten flavor if too dull.
- Herbs losing potency in the soup.? Use fresh herbs for a vibrant finish, or dry if out of season.
Bright Lemon Chicken Soup in the Instant Pot
Ingredients
Equipment
Method
- Set your Instant Pot to sauté mode and add olive oil. Once hot, add the diced onion, chopped celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release a sweet aroma.
- Add the minced garlic, dried thyme, salt, and pepper to the vegetables. Cook for another minute until the garlic becomes fragrant and slightly golden.
- Pour in the chicken broth, then place the chicken breasts into the pot, ensuring they are submerged in the liquid. Secure the lid on the Instant Pot and set it to high pressure for 10 minutes.
- Once the cooking time is complete, let the Instant Pot do a natural release for 10 minutes, then carefully quick-release any remaining pressure. Open the lid to reveal a bubbling, fragrant broth.
- Remove the chicken breasts from the soup and transfer them to a cutting board. Shred the chicken using two forks, then return the shredded meat to the soup, stirring well to combine.
- Zest the lemon directly into the soup, then squeeze in the lemon juice, stirring to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Simmer the soup for a few more minutes to allow flavors to meld, then ladle into bowls. Garnish each serving with chopped fresh parsley for a burst of color and freshness.
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