Cozy Cooker Chicken Soup Recipe

Name: Cooker Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ lbs chicken thighs or breasts (bone-in preferred); 1 onion (diced); 3 carrots (sliced); 2 celery stalks (sliced); 3 garlic cloves (minced); 6 cups chicken broth; 1 bay leaf; 1 tsp dried thyme; Salt and pepper (to taste)

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When the weather cools down, nothing soothes quite like a steaming bowl of cooker chicken soup. I love how my pressure cooker takes all the guesswork out and delivers deep, rich flavor in a fraction of the time. This one has saved me countless evenings when I needed dinner ready fast, but still wanted something homemade and nourishing. If you’re diving into more Pressure Cooker Recipes, this soup is a must-try. Pair it with a quick side like my Air Fryer Brussels Sprouts and you’ll have a complete, wholesome meal.

What You’ll Need

This is simple comfort food, so no fancy ingredients here. I like to keep these basics stocked so I can throw the soup together whenever the craving strikes.

Chicken – Bone-in chicken thighs or breasts work best. They add great flavor and shred beautifully.
Onion, Carrots & Celery – The classic soup trio that builds the base flavor.
Garlic – I always use fresh cloves because they brighten up the broth.
Bay Leaf & Thyme – These little touches make it taste like it simmered all day.
Chicken Broth – Homemade if you’ve got it, but boxed works too.
Salt & Pepper – Don’t be shy, season to taste.

Tip: My kids always pick the carrots first, so I slice them a bit thicker to hold up better. If you’re in the mood for a heartier meal, this soup pairs wonderfully with a slice of my Vegetarian Lasagna.

Pro Tips & Easy Swaps

Use rotisserie chicken to cut cooking time even further.
Add noodles or rice if you want a heartier bowl.
Swap in turkey after the holidays for a great leftover meal.
Toss in a handful of spinach at the end for extra greens.
If you’re watching sodium, use low-sodium broth and season to taste.
Freeze leftovers in mason jars for easy grab-and-heat meals.
Add a squeeze of lemon before serving for brightness.
Double the batch—it disappears fast in my house!

Serving Ideas & Variations

This soup is endlessly flexible. I love serving it with crusty bread, but it’s also wonderful alongside salads or sandwiches. You can stir in rice, egg noodles, or even quinoa to make it more filling. If you’re craving spice, add a pinch of chili flakes while cooking. Sometimes, I make it with just drumsticks and it still tastes amazing.

Common Mistakes (and How to Fix Them)

Soup too bland? Add more salt or a squeeze of lemon.
Veggies too mushy? Cut them a bit larger so they hold up under pressure.
Chicken dry? Make sure you don’t overcook—12 minutes is plenty.
Too oily? Skim the top before serving or use skinless chicken.

Step-by-Step Guide to Cooker Chicken Soup

Using the pressure cooker means you can enjoy a rich, homemade soup in about 30 minutes. Here’s exactly how I do it.

Step 1 — Sauté the aromatics

Turn on the sauté function and cook onion, garlic, celery, and carrots for a few minutes until fragrant. This makes the base of the soup so much more flavorful.

Onion, carrots, celery, and garlic sautéing in pressure cooker

Step 2 — Add chicken and seasonings

Nestle the chicken pieces right into the pot, then add salt, pepper, bay leaf, and thyme. Don’t skip this step—it’s what makes the broth taste like grandma’s.

Chicken placed over sautéed vegetables in pressure cooker

Step 3 — Pour in broth

Add chicken broth until everything is just covered. I sometimes toss in an extra cup of water if I want more soup to stretch for lunches.

Chicken broth added to chicken and vegetables in cooker

Step 4 — Pressure cook

Seal the lid and set your cooker for 12 minutes on high pressure. It’s amazing how quickly the chicken turns tender and juicy. (This is where pressure cooking shines compared to stovetop versions like my Instant Pot Beef Stew.)