The Most Comforting and Warm Chicken Soup

This is the most satisfying soup of the season. Whether you’re feeling sick or just need a warm bowl of comfort wrapped in a blanket; this is the soup for you!

Chicken soup not only tastes great but has so many great benefits!

Here is my all-time favourite recipe. You can also add noodles if you’d like. I did that the day after as this soup was much needed while I was sick for a few days.

Enjoy the recipe and watch the video to see the step by step process!

The most comforting and perfect Chicken Soup

Warm bowl of goodness whether you're feeling sick or just need a good old fashioned pick me up.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner, Soup
Cuisine American, canadian
Servings 8


  • Instant Pot


  • 7 boneless and skinless, chicken thighs
  • 1 white onion, chopped
  • 1/2 red onion, chopped
  • 3 cloves of garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 potatoes, peeled and chopped
  • 4 tbsp butter
  • salt and pepper
  • 8 sprigs of fresh thyme
  • 2 bay leaves
  • cups chicken stock
  • cups water
  • 5 tbsp parsley, chopped
  • ½ lemon, juiced


  • Season chicken with salt, each side.
  • Chop all of your vegetables and set them aside.
  • Set your instant pot to sauté for 7 minutes. Add the butter and allow it to melt.
  • Add in the chicken thighs and sear for 2 mins each side. Remove and place on a plate.
  • Add the onion and sauté for 2 minutes. Then add the garlic and sauté another minute.
  • Set saute functon to 5 minutes. Add in your carrots, celery and potatoes. Stir and cook for 3 minutes.
  • Add the chicken thighs back into the pot with the bay leaves, thyme, salt and pepper (to taste).
  • Pour in the stock and water, stir and scrape the brown bits from the bottom. You may need to leave the sauté function on for a few more minutes to get them all out.
  • Click the soup setting, high pressure for 20 minutes. Be sure to lock the release valve!
  • When done, leave on keep warm for another 20 minutes. Then release the steam completely, and open the lid.
  • Remove the chicken and shred it on a separate plate. Add it back into the pot with the lemon and parsley.
  • Stir and Serve!


**Can keep in the fridge for up to 5 days.
***If adding noodles, only cook what you need and eat it right away. Leaving noodles in the soup makes them too soggy.
Keyword chicken, chickensoup, cold, fallsoup, soup, soupforcolds, soupseason
Check out my step by step process below!

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