Instant Pot Lemon Chicken Soup

This Instant Pot Lemon Chicken Soup is so delicious. The lemon and dill combination gives this soup a whole new flavor for chicken soup. Our daughter Melody was home for a visit and made this soup for us. We had so much fun making the soup and taking the photos for the blog post. The soup was easy to make because we used the instant pot and the soup pot all at the same time. I love cooking with my daughters and granddaughter's, they are always teaching me new things. This soup would be good any time of the year, but especially on a cold rainy day.

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How To Make

Instant Pot Lemon Chicken Soup

With the Instant Pot set on Sauté, stir in chopped carrots, celery, onions, celery leaves, dill, lemon zest salt and pepper. Sauté until the onions are clear and the carrots are slightly tender.

Prep

Wash and dry the chicken. Place 1 lemon quartered into the cavity of the chicken. Place one celery stem with the leaves, 1 stem of dill fern into the cavity of the chicken.

Generously salt and pepper the chicken on all sides.

Sprinkle the finely chopped onions, lemon zest and dill ferns on top of the chicken. Place the chicken into the Instant Pot.

Pour the chicken broth around the edge of the pot.

Cook

Secure the lid on the pot. Close the pressure-release valve. Select Poultry and adjust to more. When cooking is complete use a natural release to depressurize. Press Cancel.

Cooking time 25 minutes.

Remove the chicken from the Instant Pot

to a baking sheet and let cool.

While the chicken is cooling we will cook the vegetables.

In a large heavy soup pot, strain the broth from the Instant Pot into the soup pot. Add the remainder of the broth, carrots, celery, onions and seasons. Bring to boil, cover the pot and

cook on medium heat until the carrots are tender.

Reduce the heat to simmer until you add the chicken.

After the chicken has cooled, debone the chicken

and chop the chicken for the soup.

Add the chopped chicken and bring the soup to a slow boil, reduce the heat to simmer. Simmer until ready to serve.

To serve, garnish with dill fern, lemon zest and feta cheese.

Recipe

Yield: 10

Author: Miz Helen's Kitchen

Instant Pot Lemon Chicken Soup

The lemon and dill with the chicken produces a very flavorful soup. This is a very special soup for any occasion.

Ingredients

4 medium carrots, chopped, divided
2 medium yellow onions, chopped, divided
6 stalks celery with leaves, chopped, divided
3 cloves garlic, chopped
4 large lemons, zested and divided
8 to 10 sprigs of Dill Fern, divided
3-1/2 pound chicken, whole
6 cups chicken broth, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 teaspoon dried thyme
Feta Cheese for garnish

Instructions

Prep
With the Instant Pot set on Sauté, stir in 1 cup chopped carrots, /1/2 cup celery, 1/4 cup onions, celery leaves, 1 teaspoon dill, 1 tablespoon lemon zest salt and pepper. Sauté until the onions are clear and the carrots are slightly tender.
Wash and dry the chicken. Place 1 lemon quartered into the cavity of the chicken. Place one celery stem with the leaves, 1 stem of dill fern into the cavity of the chicken. Generously salt and pepper the chicken on all sides.
Sprinkle 1/2 cup finely chopped onions, 1/4 cup lemon zest and 2 dill ferns on top of the chicken. Place the chicken into the Instant Pot. Pour 4 cups of the chicken broth around the edge of the pot.
Cook
Secure the lid on the pot. Close the pressure-release valve. Select Poultry and adjust to more. Cooking time is 25 minutes. When cooking is complete use a natural release to depressurize. Press Cancel.
Remove the chicken from the Instant Pot to a baking sheet and let cool.
While the chicken is cooling we will cook the vegetables. In a large heavy soup pot, strain the broth from the Instant Pot into the soup pot. Add the remainder of the broth, carrots, celery, onions and seasons. Reserving some of the lemon zest, and dill fern for garnish. Bring to boil, cover the pot and cook on medium heat until the carrots are tender.
Reduce the heat to simmer until you add the chicken. After the chicken has cooled, debone the chicken and chop the chicken for the soup. Squeeze the juice from 2 of the lemons over the chicken.
Add the chopped chicken and bring the soup to a slow boil, reduce the heat to simmer. Simmer until ready to serve. Adjust the seasons before serving.
To serve, garnish with dill fern, lemon zest and feta cheese.

Created using The Recipes Generator

Everyone will love this soup!

Enjoy Your Soup!

I really appreciate you spending some time here at the cottage today. We always have room for more folks at the table. Food is just better when shared with a friend. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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