Part Three: Chicken Soup
We are wrapping up the Utilizing a Whole Chicken with the Instant Pot series with a delicious recipe for chicken and rice soup.
My mom has been making this soup for as long as I can remember and now I love making it for my own family. It is the best chicken soup out there (in my humble opinion). Simple ingredients and minimal hands on time mean that this soup is a regular on my dinner rotation. I even make it during the summer months because it is THAT good.
Making this soup in the Instant Pot is a breeze. The key ingredients are shredded meat from a whole chicken and bone broth. If you are just joining us at These Lovely Acres, you can learn how to make both of these in Part One and Part Two of this series. Nourishing bone broth creates an extra rich soup and the chicken is bursting with flavor from cooking with fresh herbs, onion, and garlic. The rest of the soup comes together quickly once you have these two ingredients ready to go.
I like to make the soup earlier in the day when I have time (usually nap time!) and then place the Instant Pot on the Keep Warm setting until dinner. This is especially helpful on busy nights when I don’t have a lot of extra time to spend in the kitchen. Nothing goes better with warm soup than homemade bread. This recipe from Plan to Eat is one of my favorites that I bake on a regular basis.
This soup recipe makes enough for dinner for my family of five with enough leftover for lunches throughout the week. Alternately, you could store the leftovers in the freezer for up to 3 months and pull it out whenever you need a quick and easy dinner.
Follow this recipe to have warm, comforting Chicken and Rice Soup on your table for dinner tonight!
Instant Pot Chicken and Rice Soup
- 1 onion
- 3 carrots
- 2 celery stalks
- 2 garlic cloves
- 3 cups cooked, shredded chicken
- 1 cup brown rice
- 8 cups bone broth
- salt and pepper
Chop onion, carrots, celery, and garlic. Place in Instant Pot.
Add shredded chicken and brown rice.
Pour bone broth over the other ingredients. Season to taste with salt and pepper.
Secure the lid on the Instant Pot. Using the manual setting, set the cook time for 20 minutes. Allow an additional 10 minutes after the cook time is complete for the pressure to naturally release. After 10 minutes turn the valve to release the remaining pressure.