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Cooker Chicken Soup

A cozy, nourishing chicken soup made fast in the pressure cooker—perfect for weeknights or chilly days
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6
Calories 220 kcal

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

Instructions
 

  • Set cooker to sauté. Cook onion, garlic, celery, and carrots for 3–4 minutes.
    Onion, carrots, celery, and garlic sautéing in pressure cooker
  • Add chicken, broth, bay leaf, thyme, salt, and pepper.
    Chicken placed over sautéed vegetables in pressure cooker
  • Seal lid, set to high pressure for 12 minutes.
    Chicken broth added to chicken and vegetables in cooker
  • Release pressure naturally for 5 minutes, then quick release.
  • Remove chicken, shred, and return to pot.
    Shredded chicken on cutting board for cooker soup
  • Serve hot with bread or noodles.
    Bowl of homemade cooker chicken soup with vegetables

Notes

Use low-sodium broth if preferred.
Add noodles or rice for a heartier soup.
Freeze for up to 3 months.
Keyword Cooker Chicken Soup, Easy Chicken Soup, Pressure Cooker Soup