20 Hearty Instant Pot Chicken Soup Recipes Delicious

Unleash the magic of your Instant Pot with these 20 hearty chicken soup recipes that promise to warm your soul and simplify your mealtime. Perfect for busy weeknights or cozy weekends, each dish is a comforting embrace in a bowl. Whether you’re craving classic flavors or adventurous twists, our roundup has something to delight every palate. Dive in and discover your next favorite recipe today!

Creamy Garlic Parmesan Chicken Soup

Gather ’round, soup lovers and garlic enthusiasts alike, because we’re about to dive into a bowl of comfort that’s got more flavor than your favorite sitcom has drama. This creamy, dreamy concoction is the culinary equivalent of a warm hug, with a garlicky punch that’ll make your taste buds do a happy dance.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup finely diced yellow onion
• 4 cloves garlic, minced
• 1.5 pounds boneless, skinless chicken thighs, trimmed and cubed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups baby spinach, loosely packed

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Season the chicken thighs with kosher salt and black pepper, then add to the pot. Cook until lightly browned on all sides, about 5 minutes.
5. Sprinkle the flour over the chicken and stir to coat evenly, cooking for an additional 2 minutes to remove the raw flour taste.
6. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
7. Add the heavy cream, Parmesan cheese, dried thyme, and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
8. Remove the bay leaf and stir in the baby spinach until just wilted, about 1 minute.
9. Tip: For an extra creamy texture, blend half of the soup with an immersion blender before adding the spinach.
10. Tip: Always grate your Parmesan fresh from a block for the best flavor and meltability.
11. Tip: Let the soup rest for 5 minutes off the heat before serving to allow the flavors to meld beautifully.

Who knew something so simple could taste so luxurious? The velvety broth clings to every spoonful, with the Parmesan adding a salty depth that plays perfectly against the gentle bite of garlic. Serve it with a crusty baguette for dipping, or go wild and top with crispy bacon bits for an extra layer of decadence.

Spicy Thai Coconut Chicken Soup

Alright, let’s dive into the world of flavors with a dish that’s as vibrant as a sunset in Thailand and as comforting as your favorite blanket. This Spicy Thai Coconut Chicken Soup is the culinary equivalent of a warm hug with a kick—because who doesn’t love a little spice in their life?

Ingredients

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 1 red chili, thinly sliced (seeds removed for less heat)
• 1 cup shiitake mushrooms, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chicken thighs, cooking until lightly browned but not fully cooked, approximately 3 minutes per side. Remove and set aside.
3. In the same pot, add garlic, ginger, and lemongrass, sautéing until fragrant, about 30 seconds.
4. Pour in chicken stock, scraping the bottom of the pot to release any browned bits—this is where the flavor lives!
5. Stir in coconut milk, fish sauce, and brown sugar, bringing the mixture to a gentle simmer.
6. Return the chicken to the pot, adding mushrooms and chili. Simmer until chicken is fully cooked and mushrooms are tender, about 10 minutes.
7. Remove from heat, stirring in lime juice, cilantro, and basil for a fresh, herby finish.

Final thoughts: This soup is a symphony of textures—creamy coconut milk, tender chicken, and a slight crunch from the mushrooms. Serve it with a side of steamed jasmine rice to soak up every last drop of that spicy, aromatic broth. Or, for a twist, ladle it over a bowl of rice noodles and watch it become an instant noodle soup masterpiece.

Classic Homestyle Chicken Noodle Soup

Let’s face it, nothing whispers ‘comfort’ quite like a bowl of Classic Homestyle Chicken Noodle Soup, especially when it’s crafted with a dash of love and a sprinkle of humor. Whether you’re battling the sniffles or just in dire need of some soul-warming goodness, this recipe is your golden ticket to flavor town.

Ingredients

• 1 whole pasture-raised chicken, about 3-4 lbs
• 8 cups cold filtered water
• 2 large organic carrots, peeled and diced into 1/2-inch pieces
• 2 stalks celery, diced into 1/2-inch pieces
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp sea salt
• 2 cups wide egg noodles
• 2 tbsp clarified butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large stockpot, combine the chicken and cold filtered water. Bring to a gentle boil over medium-high heat, then reduce to a simmer, skimming any impurities that rise to the surface.
2. Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and sea salt to the pot. Simmer uncovered for 1.5 hours, or until the chicken is tender and cooked through.
3. Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the bones and skin, and set aside.
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the stove over medium heat.
5. In a separate pan, melt the clarified butter over medium heat. Add the egg noodles and toast lightly for 2 minutes, stirring constantly, to enhance their flavor.
6. Add the toasted noodles and shredded chicken to the broth. Simmer for 10 minutes, or until the noodles are al dente.
7. Stir in the fresh parsley just before serving. Taste and adjust seasoning if necessary.

Generously ladle this heartwarming concoction into bowls, where the tender chicken, al dente noodles, and aromatic broth come together in a symphony of comfort. For an extra twist, serve with a side of crusty artisan bread or a sprinkle of grated Parmesan cheese to elevate this classic to new heights.

Lemon Herb Chicken and Rice Soup

Unbelievably, this Lemon Herb Chicken and Rice Soup is the culinary equivalent of a warm hug on a chilly day—comforting, zesty, and utterly irresistible. It’s the kind of dish that makes you wonder why you ever settled for bland, uninspired soups before.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 6 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp unsalted butter

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Season the chicken pieces with kosher salt and freshly ground black pepper, then add to the pot. Cook until lightly browned, about 5 minutes.
5. Sprinkle the dried thyme, oregano, and rosemary over the chicken, stirring to coat evenly.
6. Pour in the low-sodium chicken broth and bring to a boil over high heat.
7. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
8. Add the long-grain white rice to the pot, cover, and simmer until the rice is tender, about 20 minutes.
9. Remove the pot from the heat and stir in the freshly squeezed lemon juice, chopped fresh parsley, and unsalted butter until the butter is melted.
10. Let the soup stand for 5 minutes before serving to allow the flavors to further develop.

Lusciously creamy with a bright, lemony kick, this soup is a symphony of flavors and textures. Serve it with a sprinkle of extra parsley and a side of crusty bread for dipping, and watch as it becomes an instant favorite.

Mexican Chicken Tortilla Soup

Now, let’s dive into a bowl of comfort that’s as vibrant as a fiesta and as cozy as your favorite blanket. This Mexican Chicken Tortilla Soup is the culinary equivalent of a hug, packed with bold flavors and a kick that’ll make your taste buds dance.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups chicken stock, preferably homemade
• 2 cups shredded cooked chicken, from a rotisserie chicken
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt, to taste
• 1 avocado, diced, for garnish
• 1/2 cup crumbled queso fresco, for garnish
• 1 cup tortilla strips, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and jalapeño, cooking until fragrant, about 30 seconds.
4. Sprinkle in the cumin and smoked paprika, stirring constantly to toast the spices, about 1 minute.
5. Pour in the fire-roasted tomatoes and chicken stock, bringing the mixture to a gentle boil.
6. Reduce heat to low and simmer, uncovered, for 20 minutes to meld the flavors.
7. Add the shredded chicken, corn, and black beans, simmering for an additional 10 minutes.
8. Remove from heat and stir in the lime juice and cilantro. Season with salt as needed.
9. Ladle the soup into bowls and garnish with diced avocado, queso fresco, and tortilla strips.

Marvel at the symphony of textures—creamy avocado, crunchy tortillas, and tender chicken—all swimming in a broth that’s both smoky and bright. Serve it with a side of warm cornbread or go bold with a drizzle of crema and extra jalapeños for those who dare.

Loaded Potato Chicken Chowder

Venture into the realm of comfort food with a bowl that’s like a hug from the inside out—this chowder is the culinary equivalent of your favorite cozy sweater, but with more bacon. It’s hearty, it’s creamy, and it’s packed with all the good stuff to make your taste buds do a happy dance.

Ingredients

• 2 cups diced Yukon gold potatoes, skin on
• 1 cup diced carrots
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken stock
• 2 cups shredded rotisserie chicken
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until golden to eliminate the raw flour taste.
3. Gradually add the whole milk and chicken stock, whisking constantly to prevent lumps, and bring to a gentle simmer.
4. Add the diced Yukon gold potatoes and carrots, simmering for 15 minutes until vegetables are tender but not mushy.
5. Stir in the shredded rotisserie chicken and crumbled cooked bacon, heating through for 5 minutes.
6. Season with kosher salt and freshly ground black pepper, adjusting to your preference.
7. Remove from heat and fold in the shredded sharp cheddar cheese until melted and smooth.
8. Garnish with chopped fresh chives before serving.

Delight in the velvety texture that’s rich without being heavy, with pops of smoky bacon and sharp cheddar in every spoonful. Serve it in a bread bowl for an edible dish situation that’s as fun as it is delicious.

Asian Ginger Chicken Pho Soup

Yikes, it’s chilly out there! Or maybe you’re just craving something that’ll hug your insides with warmth and flavor. Either way, our Asian Ginger Chicken Pho Soup is here to save the day, one slurp at a time. This isn’t just soup; it’s a bowl of comfort with a kick, thanks to that ginger we’re not shy about.

Ingredients

• 1 lb free-range chicken thighs, skinless and boneless
• 8 cups homemade chicken stock, unsalted
• 1 large yellow onion, thinly sliced
• 3-inch piece of fresh ginger, julienned
• 2 tbsp fish sauce
• 1 tbsp raw sugar
• 1 tsp whole black peppercorns
• 1 star anise pod
• 1 cinnamon stick
• 8 oz flat rice noodles
• 2 cups bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• 2 Thai chilies, thinly sliced (optional)

Instructions

1. In a large pot, combine the chicken thighs, chicken stock, yellow onion, ginger, fish sauce, raw sugar, black peppercorns, star anise, and cinnamon stick. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and simmer, uncovered, for 30 minutes to allow the flavors to meld. Skim off any impurities that rise to the surface for a clearer broth.
3. While the broth simmers, prepare the rice noodles according to package instructions, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
4. After 30 minutes, remove the chicken thighs from the broth and shred the meat using two forks. Return the shredded chicken to the pot.
5. Divide the cooked rice noodles among four bowls. Ladle the hot broth and chicken over the noodles.
6. Top each bowl with bean sprouts, cilantro leaves, mint leaves, green onions, lime wedges, and Thai chilies if using. Tip: The lime wedges are for squeezing over the soup just before eating to brighten the flavors.
7. Serve immediately, encouraging diners to mix the toppings into the soup for a burst of freshness and crunch. Tip: For an extra layer of flavor, a drizzle of hoisin sauce or sriracha can be added to taste.

Get ready to dive into a bowl where the broth is rich and aromatic, the noodles are perfectly chewy, and the toppings add a fresh contrast. This pho is a symphony of textures and flavors, best enjoyed with a spoon in one hand and chopsticks in the other, ready to chase down every last noodle.

Cheesy Broccoli Chicken Soup

Picture this: a bowl so cozy it could double as a hug, brimming with creamy, dreamy goodness that’ll make your taste buds do a happy dance. That’s right, we’re diving fork-first into a cheesy, broccoli-studded, chicken-packed soup that’s basically comfort in a bowl.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock, preferably homemade
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups chopped broccoli florets
• 2 cups cooked, shredded chicken breast
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to precise taste

Instructions

1. In a large pot, melt clarified butter over medium heat until shimmering.
2. Add diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle all-purpose flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
5. Gradually whisk in chicken stock, ensuring no lumps remain, then bring to a gentle simmer.
6. Pour in whole milk and heavy cream, stirring continuously until the mixture is smooth and slightly thickened, about 5 minutes.
7. Reduce heat to low and slowly add sharp cheddar and Monterey Jack cheeses, stirring until fully melted and incorporated.
8. Fold in chopped broccoli florets and shredded chicken, simmering until the broccoli is tender yet crisp, about 8 minutes.
9. Season with smoked paprika, salt, and freshly ground black pepper, adjusting to achieve a balanced flavor profile.

Velvety smooth with a punch of sharp cheddar, this soup is a textural masterpiece—creamy base, tender chicken, and broccoli with just the right bite. Serve it in a bread bowl for an edible container situation, or top with extra cheese because, let’s be real, there’s no such thing as too much.

Moroccan Spiced Chicken Lentil Soup

Alright, let’s dive into a bowl of warmth that’s as vibrant as a Moroccan sunset and as comforting as your favorite blanket. This Moroccan Spiced Chicken Lentil Soup is your ticket to a flavor-packed adventure without leaving your kitchen.

Ingredients

• 1 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced
• 1 cup green lentils, rinsed
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 4 cups chicken stock, low-sodium
• 1 cup diced tomatoes, canned
• 1/2 cup full-fat coconut milk
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced chicken thighs, searing until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add onion, garlic, and ginger, sautéing until translucent, about 3 minutes.
4. Stir in cumin, coriander, cinnamon, and cayenne, toasting the spices for 30 seconds until fragrant.
5. Pour in chicken stock, scraping the bottom to release any browned bits—this is where the flavor lives!
6. Add lentils and diced tomatoes, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 20 minutes.
7. Return the chicken to the pot, adding coconut milk. Simmer uncovered for an additional 10 minutes.
8. Season with salt to taste and stir in fresh cilantro just before serving.

Perfectly balanced between creamy and hearty, this soup boasts a melody of spices that dance on your palate. Serve it with a wedge of lemon for a bright finish or over a bed of couscous for an extra dose of comfort.

Tomato Basil Chicken Orzo Soup

Alright, let’s dive into a bowl of comfort that’s as easy to make as it is to devour. This Tomato Basil Chicken Orzo Soup is the culinary equivalent of a warm hug on a chilly day, packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 cup orzo pasta
• 1/2 cup fresh basil leaves, thinly sliced
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Season the chicken pieces with salt, black pepper, oregano, and red pepper flakes, then add to the pot. Cook until the chicken is lightly browned, about 5 minutes.
5. Pour in the crushed tomatoes and chicken broth, bringing the mixture to a boil.
6. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is al dente, about 10 minutes, stirring occasionally to prevent sticking.
7. Remove the pot from the heat and stir in the fresh basil and Parmesan cheese until well combined.
8. Let the soup sit for 5 minutes to allow the flavors to meld before serving.

Lusciously creamy with a hint of spice, this soup is a symphony of textures and flavors. Serve it with a crusty baguette for dipping, or top with extra basil and Parmesan for an Instagram-worthy finish.

Buffalo Chicken and Cauliflower Soup

Just when you thought buffalo chicken couldn’t get any more addictive, we go and throw cauliflower into the mix, creating a soup that’s bold, creamy, and just the right amount of spicy. It’s the ultimate comfort food with a kick, perfect for those days when you need a little extra warmth (or a lot of extra flavor).

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 medium head cauliflower, cut into florets
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1/2 cup buffalo hot sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt, to adjust seasoning
• 1/4 cup crumbled blue cheese, for garnish
• 2 tbsp chopped fresh chives, for garnish

Instructions

1. In a large pot, melt the unsalted butter over medium heat until fully liquid and just beginning to foam.
2. Whisk in the all-purpose flour gradually, creating a roux, and cook for 2 minutes until golden, stirring constantly to prevent burning.
3. Slowly pour in the chicken stock, whisking continuously to ensure a smooth base without lumps.
4. Add the cauliflower florets to the pot, bring to a simmer, and cook for 10 minutes, or until the cauliflower is tender when pierced with a fork.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
6. Stir in the shredded chicken, heavy cream, buffalo hot sauce, garlic powder, onion powder, and smoked paprika. Simmer for another 5 minutes to meld the flavors.
7. Season with salt as needed, remembering the hot sauce and blue cheese will add saltiness.
8. Ladle the soup into bowls and garnish with crumbled blue cheese and chopped fresh chives.

Zesty and velvety, this soup packs a punch with its creamy texture and fiery buffalo flavor. Serve it with a side of crusty bread for dipping, or go all out with extra blue cheese and a drizzle of hot sauce for those who dare.

Greek Avgolemono Chicken Soup

Mmm, nothing says comfort like a bowl of Greek Avgolemono Chicken Soup, especially when it’s as easy to whip up as it is to devour. This lemony, creamy delight is like a hug from the inside, perfect for those days when you need a little extra love (or when you’ve just run out of excuses to order takeout).

Ingredients

• 1 whole pasture-raised chicken, about 3-4 lbs
• 8 cups cold filtered water
• 1 large yellow onion, quartered
• 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 cup orzo pasta
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup fresh lemon juice
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. In a large stockpot, combine the chicken, water, onion, carrots, celery, bay leaf, and peppercorns. Bring to a boil over high heat, then reduce to a simmer, skimming any foam that rises to the top.
2. Simmer uncovered for 1 hour, or until the chicken is fully cooked and tender. Remove the chicken and set aside to cool slightly.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to the stove over medium heat.
4. Shred the chicken meat, discarding the skin and bones, and return the meat to the broth.
5. Add the orzo to the broth and cook for 10 minutes, or until al dente, stirring occasionally to prevent sticking.
6. In a medium bowl, whisk together the eggs and lemon juice until frothy. Slowly ladle in 1 cup of the hot broth, whisking constantly to temper the eggs.
7. Remove the soup from the heat and stir in the egg-lemon mixture. Season with salt and pepper.
8. Drizzle with olive oil before serving for an extra layer of flavor.

Lusciously creamy with a bright lemony zing, this soup is a texture dream with tender chicken and perfectly cooked orzo. Serve it with a sprinkle of fresh dill or a side of crusty bread for dipping, and watch it disappear before your eyes.

Curried Coconut Chicken Soup

Kickstart your culinary adventure with this Curried Coconut Chicken Soup, a dish that’s like a warm hug from the tropics, with just enough spice to keep things interesting. Perfect for those days when you’re craving something exotic but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp virgin coconut oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups chicken stock, homemade preferred
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp coconut sugar
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. Heat virgin coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add boneless, skinless chicken thighs, cooking until lightly browned, approximately 5 minutes per side. Remove and set aside.
3. In the same pot, add finely diced yellow onion, sautéing until translucent, about 3 minutes.
4. Stir in minced garlic and grated ginger, cooking until fragrant, 30 seconds.
5. Mix in red curry paste, coating the onions evenly, and cook for 1 minute to bloom the spices.
6. Pour in full-fat coconut milk and chicken stock, bringing to a gentle simmer.
7. Return the chicken to the pot, adding fish sauce, lime juice, and coconut sugar. Simmer for 15 minutes.
8. Add sliced shiitake mushrooms and thinly sliced red bell pepper, cooking until vegetables are tender, about 5 minutes.
9. Garnish with chopped cilantro and serve with lime wedges on the side.

Delightfully creamy with a bold curry kick, this soup is a symphony of flavors and textures. Serve it over a bed of steamed jasmine rice for an extra hearty meal, or enjoy it as is for a lighter option.

Smoky Chipotle Chicken Corn Chowder

Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! This smoky, creamy, and utterly dreamy chowder is like a hug in a bowl, perfect for those days when you need a little extra comfort (or just really love chipotle).

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tsp adobo sauce (from the can)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups chicken stock, preferably homemade
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup heavy cream
• 1/2 cup cilantro leaves, chopped
• Salt, to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced chicken thighs, seasoning lightly with salt. Sear until golden brown on all sides, approximately 5 minutes. Remove and set aside.
3. In the same pot, add the onion, cooking until translucent, about 4 minutes. Tip: Don’t rush the onions; their sweetness is key.
4. Stir in garlic, chipotle peppers, adobo sauce, smoked paprika, and cumin, cooking until fragrant, 1 minute.
5. Pour in chicken stock, scraping up any browned bits from the bottom of the pot—this is flavor gold!
6. Return the chicken to the pot, along with corn kernels. Simmer for 20 minutes to meld flavors.
7. Reduce heat to low, stir in heavy cream, and warm through without boiling, about 3 minutes. Tip: Boiling can cause the cream to separate.
8. Adjust seasoning with salt, then fold in cilantro just before serving. Tip: Cilantro adds a fresh contrast to the smoky heat.

Every spoonful of this chowder is a creamy, smoky symphony, with the corn adding pops of sweetness. Serve it with a side of crusty bread for dipping, or go wild with a sprinkle of extra cilantro and a dash of hot sauce for those who dare.

Wild Rice and Mushroom Chicken Soup

Just when you thought chicken soup couldn’t get any cozier, along comes this wild rice and mushroom version to prove you wrong. Packed with earthy flavors and a hearty texture, it’s like a warm hug in a bowl—perfect for those days when you need a little extra comfort.

Ingredients

• 1 tbsp clarified butter
• 1 cup wild rice, rinsed
• 2 cups cremini mushrooms, thinly sliced
• 1 lb boneless, skinless chicken thighs, diced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the wild rice and toast, stirring constantly, for 2 minutes to enhance its nutty flavor.
3. Introduce the cremini mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes.
4. Add the diced chicken thighs, cooking until they’re no longer pink, approximately 4 minutes.
5. Pour in the chicken stock, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 45 minutes, or until the rice is tender.
6. Stir in the heavy cream and fresh thyme leaves, simmering for an additional 5 minutes to meld the flavors.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.

Brimming with creamy richness and the earthy depth of mushrooms, this soup is a masterpiece of comfort. Serve it with a crusty loaf of bread for dipping, or top with a sprinkle of crispy fried onions for an unexpected crunch.

Pesto Chicken and White Bean Soup

Venture into the realm of cozy comfort with a soup that’s like a hug in a bowl, blending the herby punch of pesto with the creamy dreaminess of white beans and tender chicken. It’s the kind of dish that makes you wonder why you ever settled for bland, boring soups.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 (15-oz) can cannellini beans, drained and rinsed
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup heavy cream
• 1 tbsp lemon juice, freshly squeezed
• 1/4 cup grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add chicken thighs, seasoning with salt and pepper, and sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and sauté until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Pour in chicken broth, bringing to a simmer before adding the seared chicken back to the pot. Simmer covered for 20 minutes, or until chicken is cooked through.
6. Remove chicken, shred into bite-sized pieces, and return to the pot.
7. Add cannellini beans, pesto, and heavy cream, stirring to combine. Simmer for an additional 5 minutes to meld flavors.
8. Finish with lemon juice, adjusting seasoning if necessary.
9. Ladle into bowls, garnishing with Parmesan and fresh basil leaves.

Just imagine the velvety texture of the beans against the succulent chicken, all swirled together with the vibrant pesto. Serve it with a crusty baguette for dipping, and you’ve got a meal that’s anything but ordinary.

Zesty Lime Chicken Tortellini Soup

Unbelievably easy yet ridiculously flavorful, this soup is your ticket to a weeknight dinner that feels like a hug from the inside. With a zesty lime kick and tender chicken tortellini, it’s the kind of meal that makes you wonder why you’d ever order takeout.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cubed
• 4 cups chicken stock, low-sodium
• 1 cup water
• 1 tbsp lime zest
• 2 tbsp freshly squeezed lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 9 oz package cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add cubed chicken thighs, browning on all sides, approximately 5 minutes.
5. Pour in chicken stock and water, bringing to a gentle boil.
6. Whisk in lime zest, lime juice, ground cumin, and smoked paprika.
7. Reduce heat to a simmer and add cheese tortellini, cooking according to package instructions, usually 7-9 minutes.
8. Stir in heavy cream and chopped cilantro, heating through for 2 minutes.
9. Season with salt to taste, then remove from heat.

This soup boasts a creamy texture with a bright, citrusy punch that dances on the palate. Serve it with a side of crusty bread for dipping, or top with avocado slices for an extra layer of richness.

Sweet Potato Kale Chicken Soup

Oh, the weather outside is frightful, but this soup is so delightful! If you’ve got a hankering for something that hugs your insides like a warm blanket on a chilly day, you’re in the right place. This concoction is a symphony of sweet, savory, and slightly sassy flavors that’ll have your taste buds dancing the cha-cha.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves roughly chopped
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced sweet potato to the pot, stirring occasionally, until they begin to soften, about 5 minutes. Tip: Don’t rush this step; the sweet potatoes need time to develop a slight caramelization.
3. Introduce the chicken pieces to the pot, browning them on all sides, about 4 minutes. Tip: Ensure the chicken is patted dry before adding to the pot for optimal browning.
4. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. This is where the flavor magic happens!
5. Stir in the smoked paprika and ground cumin, then bring the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld beautifully.
7. Add the kale to the pot, stirring until wilted, about 2 minutes. Tip: Adding the kale last preserves its vibrant color and nutrients.
8. Season with salt and freshly ground black pepper to taste, then remove from heat.

Perfectly balanced, this soup boasts a velvety texture with chunks of tender chicken and sweet potato, all swimming in a smoky, aromatic broth. Serve it with a side of crusty bread for dipping, or go rogue and top it with a dollop of sour cream for an extra layer of decadence.

French Onion Chicken Soup

Kick your soup game up a notch with this French Onion Chicken Soup that’s so rich and comforting, it’ll make your taste buds do a happy dance. Imagine the classic French onion soup got a chic chicken upgrade – that’s what we’re serving today!

Ingredients

• 2 tbsp clarified butter
• 4 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 cup dry white wine
• 6 cups homemade chicken stock
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 1 lb boneless, skinless chicken thighs, diced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 slices sourdough bread, toasted
• 1 cup grated Gruyère cheese

Instructions

1. In a large Dutch oven, melt clarified butter over medium heat until shimmering.
2. Add thinly sliced onions and granulated sugar, stirring occasionally, until caramelized to a deep golden brown, about 45 minutes. Tip: Resist the urge to stir too often to allow proper caramelization.
3. Deglaze the pot with dry white wine, scraping up any browned bits, and reduce by half, about 5 minutes.
4. Pour in homemade chicken stock, add bay leaves and fresh thyme leaves, then bring to a simmer.
5. Season diced chicken thighs with kosher salt and freshly ground black pepper, then add to the pot. Simmer until chicken is cooked through, about 15 minutes. Tip: For extra flavor, brown the chicken in a separate pan before adding.
6. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted sourdough bread and a generous sprinkle of grated Gruyère cheese.
7. Broil until the cheese is bubbly and golden, about 3 minutes. Tip: Watch closely to prevent burning.

This soup is a symphony of textures – silky onions, tender chicken, and that iconic cheesy crust. Serve it with a side of dramatic flair, because this dish deserves a standing ovation.

BBQ Chicken and Black Bean Soup

Zesty and zippy, this BBQ Chicken and Black Bean Soup is the culinary equivalent of a high-five—bold, satisfying, and guaranteed to kick your taste buds into high gear. Perfect for those days when you crave something smoky, spicy, and utterly soul-warming, this dish is a playful twist on classic comfort food.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• 1 cup BBQ sauce, preferably hickory-smoked
• 4 cups chicken stock, homemade or low-sodium
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 cup fire-roasted corn kernels
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Sea salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Increase the heat to medium-high and add the chicken pieces, searing until golden brown on all sides, about 5 minutes total.
5. Sprinkle the smoked paprika, ground cumin, and chipotle powder over the chicken, stirring to coat evenly.
6. Pour in the BBQ sauce and chicken stock, scraping the bottom of the pot to release any browned bits.
7. Add the black beans and fire-roasted corn, then bring the mixture to a gentle boil.
8. Reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld and the chicken to become tender.
9. Stir in the chopped cilantro and lime juice, then season with sea salt to taste.

Packed with smoky depth and a hint of tang, this soup boasts a hearty texture that’s both creamy and chunky. Serve it with a dollop of sour cream and a sprinkle of extra cilantro for a vibrant finish, or pair it with crusty bread to soak up every last drop of its rich, BBQ-infused broth.

Summary

Ready to warm up your kitchen and your heart? This roundup of 20 Hearty Instant Pot Chicken Soup Recipes offers something for every taste, from classic comforts to bold new flavors. We invite you to dive in, try a few, and share your favorites in the comments below. Loved what you found? Don’t forget to pin this article on Pinterest to keep these delicious ideas handy for your next meal!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.