I’m a big believer in soup all year round. Lately, my body has been asking/begging for something flavorful and comforting without being heavy and complicated. So, I pulled out my trusty Instant Pot and whipped up this super basic chicken soup situation, thickened it up with an egg yolk (works like a dream!), and gave it some extra lightness and flavor with lots of fresh lemon juice and a little parsley/garlic/red pepper action over the top. I’m not kidding you when I say this: it is the MOST delicious chicken soup I’ve ever made and it is insanely easy.
Another huge plus: this soup is great for keeping in the freezer! That way, if you’re like me and you only have one bowl and want to save the rest, you can just stick the soup in a big mason jar (leave about an inch at the top so it doesn’t explode), pop it in the freezer, and save it for a chilly day. Yes and yes!
Click here for this perfect Instant Pot recipe.
Frequently Asked Questions
Can I substitute the egg yolk with something else to thicken the soup?
Yes, you can use cornstarch or flour as a thickening agent. Mix 1-2 tablespoons of cornstarch with cold water to create a slurry and add it during the last few minutes of cooking.
What type of chicken should I use for this soup?
Boneless, skinless chicken breasts or thighs work best for this recipe, as they cook quickly in the Instant Pot and create tender pieces to complement the soup.
How much fresh lemon juice do I need to add for the right flavor?
Start with the juice of one large lemon, and you can adjust to taste after the soup is cooked, adding more if you prefer a stronger lemon flavor.
