Instant Pot Whole Chicken Soup
Warm up with a bowl of Instant Pot Whole Chicken Soup a comforting dish perfect for any night of the week. This easy recipe delivers a nourishing meal in no time, making it perfect for cozy dinners with your family.
Ingredients
- 1 raw chicken or 3 pounds of chicken parts
- 1 large yellow onion coarsely chopped
- 3 carrots peeled and chopped
- 2 celery ribs trimmed and chopped
- ½ cup chopped parsley
- 3 tablespoons chopped fresh dill
- 1 leek trimmed and carefully rinsed
- 1 tablespoon apple cider vinegar
- 8 cups water
- 1 teaspoon salt
- freshly ground black pepper
FOR SERVING
- 3 carrots carrots peeled and diced or chopped
- ½ cup chopped parsley
Instructions
TO MAKE THE SOUP
- Cut the whole chicken into 8 pieces and remove the skin from the breasts and thighs. Set the skin aside.
- Place the chicken pieces in the bottom of the Instant Pot. Add the remaining ingredients, season with salt and pepper, and fill the pot with water up to the FILL line.
- Secure the lid and set the vent to SEALING.
- Press the SOUP/BROTH button. The Instant Pot will take about 10 minutes to warm up and start cooking.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then use the quick-release method to release any remaining pressure.
- Remove the chicken and transfer it to a cutting board. Shred the meat and discard the solids from the soup.
TO SERVE THE SOUP
- Cook one peeled and diced carrot for each bowl of soup in a small pot of boiling salted water, for about 4 minutes, until tender.
- Ladle into bowls with shredded chicken and cooked carrots. Season with salt.
TO MAKE CRISPY CHICKEN SKIN
- Heat a large skillet for about 5 minutes until it's hot. Lower the heat to LOW. Lay the chicken skin on the pan as flat as you can in the pan. Cook for about 20 minutes, turning now and then until crispy.
- Remove the crispy skin from the pan when it's golden brown and season it with your best salt. Serve alongside the soup or keep it for the cook.
Notes
Skimming the Fat From the Soup
If you're eating the soup the same day you make it, you can skip this step.
Chicken soup naturally contains a good amount of fat. To remove it, strain the soup through a fine mesh strainer into a large bowl or storage container.
Cover and refrigerate overnight. The next day, skim the fat that has risen to the top with a large spoon and discard it.
How to Store Chicken Soup
The soup can be refrigerated for three days or frozen for up to 3 months in airtight containers. The day after you make the soup, skim the fat from the top and discard it.
Nutrition
Calories: 366.3kcalCarbohydrates: 7.8gProtein: 29.8gTotal Fat: 23.5gSaturated Fat: 6.7gTrans Fat: 0.1gCholesterol: 115.7mgSodium: 205.3mgPotassium: 522mgFiber: 1.9gSugar: 2.9gNet Carbohydrates: 5.9g
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