The Best Chicken Soup

Ingredients

• 15 ml (1 Tbsp)olive oil
• 150 g (1 cup)diced onion
• 1 celery stalksliced celery
• 1.4 litres (6 cups)chicken broth
• 454 g (16 oz)boneless, skinless chicken thighs
• 2 largesliced carrots
• 15 ml (1 Tbsp)freshly grated ginger
• 5 ml (1 tsp)ground turmeric
• 2.5 ml (1/2 tsp)dried rosemary
• 2.5 ml (1/2 tsp)dried thyme
• 2.5 ml (1/2 tsp)kosher salt
• a few grindsfreshly ground black pepper
• 170 g (1 cup) acini di pepe or couscous, or 75 g (1/2 cup) peasacini di pepe, couscous or peas
• 30 g (1 cup)chopped spinach

Instructions

1. 1

   Sauté aromatics

   Set the Instant Pot to Sauté. When it indicates that it is hot, add the oil and swirl to coat the base. Add the onion and celery and sauté for 4 minutes. Pour in the broth, then add the chicken and let it begin heating while you gather the remaining ingredients.

2. 2

   Add seasonings

   Add the carrots, ginger, turmeric, rosemary, thyme and salt, then grind in a few turns of black pepper.

3. 3

   Pressure cook soup

   Secure the lid and set the valve to Sealing. Use the Soup setting for 8 minutes, or cook at low pressure for 8 minutes if your model has no Soup setting. When the cooking time ends, leave the pot for 5 minutes, then turn the valve to Venting and remove the lid.

4. 4

   Lift out chicken

   Transfer the chicken to a chopping board.

5. 5

   Cook the pasta

   Set the Instant Pot to Sauté again. Add the acini di pepe and simmer for about 4 minutes, until al dente.

6. 6

   Shred and finish

   While the pasta cooks, chop or shred the chicken. Stir it back into the soup with the spinach.

7. 7

   Serve the soup

   Ladle the soup into bowls and serve.

8. 8

   Sauté aromatics

   Heat a pan over a medium-high heat and add the oil, swirling to coat the base. Add the onion and celery and sauté for 4 minutes, then transfer them to the slow cooker.

9. 9

   Combine ingredients

   Stir the broth, chicken, carrots, ginger, turmeric, rosemary, thyme and salt into the slow cooker. Grind in a few turns of black pepper.

10. 10

    Slow cook soup

    Cover and cook on Low for 3 hours. Add the acini di pepe and cook for a further 15 minutes.

11. 11

    Shred and finish

    Transfer the chicken to a chopping board and chop or shred it. Stir it back into the soup with the spinach.

12. 12

    Serve the soup

    Ladle the soup into bowls and serve.

What is chicken soup?

Chicken soup is a familiar comfort food in many kitchens, with versions shaped by local ingredients and traditions. This one combines chicken thighs and vegetables in a gently spiced broth, then adds pasta, couscous or peas for a hearty finish.

Ginger and turmeric bring warmth, while spinach adds a fresh, leafy note. The pressure-cooker and slow-cooker methods both keep the cooking straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 24g protein, 31g carbs, 7g fat.

The chicken thighs provide most of the protein, while the pasta, couscous or peas and vegetables contribute carbohydrates. Olive oil adds fat, and the broth contributes much of the dish’s salt. Pair a bowl with a simple salad or extra vegetables if you would like a more balanced plate.

Build a flavourful broth

Aromatics first: sautéing the onion and celery in oil gives them a head start before they meet the broth. Let them soften for the full 4 minutes without browning heavily.

Warm spices: freshly grated ginger and ground turmeric give the soup its distinctive flavour. Rosemary and thyme add an earthy herbal background.

Choose the chicken cut

Thighs: boneless, skinless chicken thighs stay tender through either cooking method and are easy to chop or shred before serving.

Broth: use chicken broth as the soup’s base, and keep in mind that its saltiness can vary. The recipe adds salt before cooking, so taste the finished soup before adding any more.

Cook the pasta carefully

Acini di pepe: these tiny pasta pearls cook quickly, so add them after pressure cooking or during the final 15 minutes in the slow cooker. Stop when they are al dente rather than soft.

Alternatives: couscous or peas are listed as options in place of the pasta. Their cooking needs can differ, so check the packet for couscous and avoid simmering peas for the pasta’s full cooking time.

Check the texture

Chicken: after cooking, it should be tender enough to chop or shred. Return it to the pot so it can mingle with the broth and vegetables.

Spinach: stir it in at the end; the heat of the soup wilts the leaves without a separate cooking step. Serve once the greens have softened.

Choose your cooking method

Instant Pot: the recipe uses 8 minutes at pressure, followed by a 5-minute rest before releasing the valve. The pasta then cooks on Sauté for about 4 minutes.

Slow cooker: allow 3 hours on Low before adding the pasta for a further 15 minutes. Both methods finish with chopped or shredded chicken and spinach stirred into the soup.

What to serve alongside

Serve the soup in bowls as a complete, warming meal. Bread or toast makes a simple accompaniment for soaking up the broth.

For a fresh contrast, add a crisp salad on the side. If you are using couscous or peas instead of pasta, the same accompaniments work well.

Recipe notes & tips

• Cut the carrots into similar-sized slices so they cook evenly.
• Grate the ginger finely so it disperses through the broth.
• Use the natural 5-minute rest before releasing the Instant Pot pressure.
• Keep an eye on the pasta near the end of its cooking time so it stays al dente.
• Stir in the spinach just before serving to retain its fresh colour.

Variations

• Use couscous: swap it for the acini di pepe and follow its packet directions for cooking.
• Use peas: replace the pasta with 75 g (1/2 cup) peas and add them near the end, just long enough to heat through.
• Add lemon: squeeze a little lemon juice into each bowl for a bright finish.
• Add extra greens: stir in more spinach at the end if you like a leafier soup.
• Adjust the herbs: vary the rosemary and thyme to suit your taste while keeping the ginger and turmeric.

Common mistakes to avoid

• Releasing pressure immediately: leave the Instant Pot untouched for 5 minutes first, then turn the valve to Venting.
• Overcooking the pasta: simmer it only until al dente, as it can soften further while sitting in the hot soup.
• Adding spinach too early: stir it in at the finish so it wilts without becoming overly soft.
• Skipping the sauté: cook the onion and celery for the stated 4 minutes to soften them before adding the other ingredients.
• Adding more salt without tasting: broth can already be salty, so check the soup before seasoning further.

How to store

Refrigerate cooled leftovers in a sealed container and use within 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of broth or water if the pasta has absorbed too much liquid.

Frequently asked questions