The One-Pot Chicken Soup Recipe You Should Master This Winter (2024)

Anna Hampton

Growing up, I was always given a can of Campbell’s chicken noodle soup and a handful of saltines when I was feeling under the weather. These days, I make a heartier homemade version, and usually even make my own chicken stock.

Whenever you make a roast chicken or bring home a rotisserie version, save the bones and make a big batch of stock. Thanks to the popularity of Instant Pots and other pressure cookers, you can make a rich, flavorful stock in an hour, as opposed to the four hours it takes on the stovetop. And once you set the machine, it’s a totally hands-off process.

Chicken stock has anti-inflammatory and immune-boosting effects, is a low-calorie source of protein, and also contains calcium, iron and potassium. There are also bone broths, which have become more popular in the last few years ― they’re essentially great stocks that are cooked for a longer period of time, resulting in a higher concentration of collagen in the broth.

Whether you’re using homemade or store-bought stock, your chicken soup can be adjusted to suit your taste. Lemon and fresh dill are great if you’re looking for a bright and clean soup. Add egg noodles for a bowl of straight comfort, or toss in soy for some umami flavor. A dash of hot sauce will help clear out the sinuses in the wintertime.

Here’s a delicious one-pot recipe for comforting and healthy chicken soup, with some additional ideas to customize with what you may already have in the pantry. We’ve also included an easy chicken stock recipe if you have an Instant Pot or pressure cooker at home.

Anna Hampton

See Also

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Basic Homemade Chicken Soup

Serves 4-6

1. In a Dutch oven, heat olive oil over medium heat until shimmering. Add onions, celery, carrots, salt and pepper, stirring occasionally until they begin to soften. Add garlic and stir to combine.

2. Add chicken and stock, and bring to a boil. Add egg noodles, simmering for 8-10 minutes or until the pasta is just cooked through.

3. Stir in lemon juice. Season with additional salt and pepper to taste.

Note: Using shredded rotisserie chicken in this recipe saves time, and the bones can then be used (or frozen for later) to make stock.

Anna Hampton

Add some flavor

It’s easy to add flavor and garnishes, depending on your mood and what pantry items you have available. Here are some ideas to add at three stages of cooking.

In the beginning (add with the garlic):

In the middle (in place of egg noodles):

At the end:

Anna Hampton

Homemade Chicken Stock (for Instant Pot or pressure cooker)

1. Place all ingredients in an Instant Pot (or other pressure cooker). Add water to the fill line. Set the steam function to “sealed,” then lock the lid. Set to high pressure for 60 minutes, then let the pressure release naturally.

2. Unlock the lid and discard the large solids. Pour the remaining liquid through a fine mesh strainer.

3. Store in the refrigerator for up to one week, or put in the freezer for future use.

Note: For a more deeply flavored stock, brown the bones using the sauté function in the Instant Pot before adding the rest of the ingredients.