Chicken Clear Soup Recipe

About Chicken Clear Soup

Soup comforts me instantly when I am feeling sick or not at my best. That’s when a simple meal, such as this Chicken Clear Soup, recharges me and helps me walk extra miles.

Made using simple ingredients and in under 30 minutes, this clear soup is light, delicious, and soul-soothing. It’s gluten-free and low-carb, too.

Clear Soup is basically a richly flavored clear broth made using any meat, veggies, spices, herbs, and other flavorings. The ingredients are simmered for a long time, resulting in deep, rich flavors. It is great to serve if you have a cold or a fever.

This Chinese-style Clear Soup right here is just perfect, as it is neither too heavy on the stomach nor it is too light. It is both filling and wholesome. You just need some simple ingredients such as bone-in chicken, onions, garlic, bay leaves, some whole spices, salt, and pepper, and you are sorted.

This chicken clear soup recipe can be made in an Instant Pot or a traditional stovetop pressure cooker. You can double or triple it, too.

How To Make Clear Chicken Soup

Step 1: Wash 10 oz (300 g) of skinless, bone-in chicken (cut into 1 and ½-inch pieces) well under running water.

Note – It’s good to use chicken with bones to make a clear soup, as the bones add a lot of flavor. If bone-in chicken is unavailable or you are not comfortable with it, use 7 oz (200 g) of boneless chicken.

Cook The Chicken

In An Instant Pot

Step 2: Add the chicken to an instant pot along with the following ingredients and stir gently.

• ¼ cup chopped onions
• 3-4 cloves of garlic (smashed)
• ¼ cup of chopped carrot
• 2 whole bay leaves
• 2-3 sprigs of thyme (or ½ teaspoon dried thyme)
• 3 cups of water
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

Step 3: Close the lid and set the valve to the sealing position.

Step 4: Press the PRESSURE COOK button and set the timer to 2 minutes at high pressure.

Step 5: Once the timer goes off, let the pressure release naturally for 10 minutes.

Step 6: Release the remaining pressure manually and open the lid.

In A Stovetop Pressure Cooker

Add the chicken to a stove-top pressure cooker along with the following ingredients and stir gently.

• ¼ cup chopped onions
• 3-4 cloves of garlic (smashed)
• ¼ cup of chopped carrot
• 2 whole bay leaves
• 2-3 sprigs of thyme (or ½ teaspoon dried thyme)
• 4 cups of water
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

Pressure cook for 2 whistles on high heat.

Remove the pressure cooker from the heat. Let the pressure release naturally, then open the cooker lid.

Make The Soup

Step 7: Strain the soup using a fine-mesh strainer.

Step 8: Take out the chicken pieces and shred them into small pieces. Discard the bones and veggies.

Step 9: Add a few shreds to each serving bowl, then pour the clear soup on top.

Step 10: Garnish with spring onion greens. Serve hot.

Serving Suggestions

You can serve clear chicken soup on its own for a light dinner or with some hot steamed momos, fried rice, Hakka noodles, or dim sum. I like to add some boiled noodles or rice to it for a filling meal.

Serve it as a starter for your Indo-Asian meals or even for your house parties. 

Top the soup with sliced scallions before serving.

Storage Suggestions

Clear Chicken Soup stays good for 3 to 4 days. In fact, its flavor improves after a few days of making. Just store it in an airtight container in the refrigerator. 

To further extend the soup’s shelf life, you can freeze it. Cool it completely, then store it properly in freezer-safe containers or heavy-duty freezer bags; it can stay good for 1-2 months. Thaw before using, heat well, and serve.