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30 Minute Whole30 Chicken Soup: Stovetop & Instant Pot Directions

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Method: One Pot
  • Cuisine: American

Ingredients

  • 1.5 lb boneless, skinless chicken thighs, diced into 1” pieces
  • 2 cups carrots, diced in 1/2 inch chunks (about 3 long carrots)
  • 2 lbs red potatoes, quartered
  • 1 white onion, halved, and then cut into 1/2 inch slices
  • 5 ribs celery, diced
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 5 cups chicken broth
  • 2 tablespoons arrowroot flour
  • 1 tablespoon dried parsley
  • 1 and 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves

Instructions

  1. Heat olive oil in a large stock pot. While oil is heating, season chicken with salt and pepper.
  2. Add chicken to the stock pot and cook on high heat for for about 6 minutes, stirring occasionally, until brown on all sides. Remove and set aside on a plate
  3. Add onion, celery, carrot and minced garlic to the stock pot. Cook for about 4-5 minutes until onion starts to become translucent, stirring often and scraping the bottom to loosen the browned bits
  4. Mix flour with 1 cup of the broth until dissolved, and add to the stock pot
  5. Add chicken, chicken broth, potatoes and all spices. Stir to combine and add more salt and pepper to taste
  6. Bring to a simmer and cover. Reduce heat to medium and cook for 30 minutes
  7. Once potatoes and carrots are soft, discard bay leaves, remove from heat and add additional fresh or dried parsley to taste

Notes

Instant pot instructions: Set instant pot to saute mode and heat oil. While oil is heating season chicken with salt and pepper. Add chicken to the Instant Pot and brown for 6 minutes, stirring occasionally and then remove from the instant pot. Add onion, celery, carrot and minced garlic to the instant pot and cook for 4-5 minutes until onion becomes translucent, stirring often and scraping the browned bits from the bottom.¬†Mix arrowroot flour with 1 cup of the broth until dissolved, and add to the instant pot. Add chicken back in, along with water and chicken broth, potatoes and all spices. Stir to combine and add more salt and pepper to taste. Set the instant pot to “soup” mode, close the lid and set to sealing. Once done, do a quick release and serve!

Nutrition Facts:

  • Calories: 362
  • Sugar: 5
  • Fat: 9
  • Carbohydrates: 45
  • Protein: 27