Homemade Chicken Soup

Whether it is spring, summer, autumn or especially winter, there is nothing like the smell and taste of fresh homemade chicken soup. Not only is it a “feel good” food, but it is also good for you. There are quite a few ways to prepare this delectable elixir. It can easily be made on the stove, or in a slow cooker, or my favorite… the pressure cooker. In my opinion, it is the fastest and tastiest way to prepare homemade chicken soup. You will appreciate the speed especially if you are feeling a bit under the weather. In this particular recipe, I decided to experiment. Instead of using rice or noodles, I chose to add quinoa. What a wonderful surprise that turned out to be. The flavor and texture lends itself very well in the soup. The protein-packed gluten-free grain resembles tiny pasta… and tastes even better! A definite addition to my soups from now on!

Serves 6

Homemade Chicken Soup


  • 4 chicken thighs with skin on and bone in
  • 4 large carrots cut into 1/2 inch pieces
  • 1 large onion, cut into chunks
  • 6 or more stalks of celery, cut into 1/2 inch pieces. Note: Tops of celery stalks add lots of flavor.
  • 1 Tablespoon salt (or to taste)
  • pepper (optional)
  • 3 cups cooked quinoa
  • 8 to 10 cups cold water – depending upon the size of your container


  1. In a large pressure cooker (or a deep pot for on the stove, or a slow cooker pot) add all the ingredients except the Quinoa – in any order.
  2. If you choose, you can easily add the chicken frozen right from the freezer without compromising the soup.
  3. Pressure Cooker: Attach lid, lock into place and set the timer for 30 minutes once it comes up to pressure. After the 30 minutes, depressurize the cooker according to the manufacturer’s directions. Remove lid and serve.
  4. Stove Top: Add all ingredients, except the cooked Quinoa. Turn the burner on high until it starts to boil. Cover and reduce heat to simmer. Simmer for at least 1 hour to 1 1/2 hours until done.
  5. Slow Cooker: Place all ingredients into container except the Quinoa. Cover with the lid and set it on HI for 2 hours and then LO for an additional 6 to 8 hours.
  6. Whichever cooking method you use, once the soup is completed, ladle the savory goodness into a soup bowl. Add in as much cooked Quinoa as you like.
  7. Mix with your spoon, take in a deep whiff and roll your eyes back as you enjoy the fragrance then the taste of your absolutely delicious homemade chicken soup.

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