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5 from 6 votes

20+ Best Soup Recipes

The best easy and cozy soup recipes to warm you up in the cold season. You can find vegetarian, vegan and gluten free soups here. Here is the recipe for Instant pot chicken soup, please check out all the other recipes above.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Greek, Mediterranean, Persian, Turkish
Servings: 4
Calories: 299kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 large carrot diced
  • 1 Yukon gold potato cut into 1 inch chunks
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon salt
  • 1 ½ tablespoon tomato paste
  • 1 chicken breast cooked and shredded
  • 1 can chickpeas 15.5 oz
  • 5 cups chicken stock
  • ½ cup parsley

Instructions

  • Pour olive oil into instant pot and press the "saute" button. Once the oil is hot, saute onion and garlic until golden and fragrant.
  • Add in diced carrots and chopped potatoes. Drain the chickpeas and add them to the instant pot. Add cinnamon, cumin, Aleppo pepper, salt and tomato paste to the vegetable. Stir well to combine.
  • Add the shredded chicken breast and the chicken stock. Stir well. Secure the lid and set the valve to "sealing". Press the "pressure cook" button and set it on "high". Set the timer for 5 minutes.
  • Once the cooking time is done, do a quick release. Open the lid, stir in chopped parsley. Taste to make sure the soup has enough salt for your taste.
  • Serve warm with some lemon juice.

Notes

  • If Aleppo pepper is not available, use red pepper flakes or chili powder. 
  • You can use leftover chicken breast (grilled, baked or rotisserie) or make poached chicken in instant pot
  • If you don't have an instant pot, make this soup on the stove. Follow the recipe as instructed and prepare it in a large pot on the stove top. Once you add the chicken stock, cover with the lid and cook over medium heat for about 15 to 20 minutes until the carrot and potatoes are cooked.
  • To make this instant pot chicken soup with raw chicken breast, cut it into chunks and add it to the onion and garlic and saute until golden. Proceed with the recipe as instructed. The timing will remain the same. 

Nutrition

Calories: 299kcal | Carbohydrates: 25g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 858mg | Potassium: 923mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3836IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 2mg