Simple Mom’s Soup (make it in the Instant Pot or Crockpot) is a fast and easy dump and go soup that is perfect for the day after Halloween. It’s good to get some nutrition into your body after all that candy. Plus it takes practically zero effort so if you’re wiped out from all the Halloween fun you don’t need to expend hardly any effort to get dinner on the table.
Simple Mom’s Soup
If you’re wiped out from yesterday’s events (getting costumes and hair and makeup done, trick or treating, eating all the candy and getting sick) you need an easy dump and go recipe that is fairly healthy and takes next to zero effort. This soup fits the bill.
It’s basically a chicken vegetable soup with some barley (or rice if you prefer). There is no chopping of vegetables because we’re using frozen vegetables. I love using bone-in chicken breasts for this recipe because the chicken stays moist and tender and it’s a healthier white meat.
Ingredients/Substitution Ideas
- Better than Bouillon Chicken Base*
- Pearl barley–or brown rice
- Bone-in chicken breast–by using bone-in breasts you keep the chicken tender and you use healthier white meat. You can also use 16 ounces of boneless, skinless chicken thighs. Another option is to use rotisserie chicken (about 2-3 cups).
- Bay leaf–fresh or dried
- Dried basil
- Dried oregano
- Onion powder
- Bag of frozen vegetables of your choice–I used the california blend which is carrots, cauliflower and broccoli
- Salt and pepper to taste
Steps
- Place vegetables on the counter to start to thaw. We won’t be pressure cooking the vegetables because they get way too overdone.
- Add ingredients: Add water, chicken base, barley, chicken, bay leaf, basil, oregano and onion powder to your Instant Pot.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 20 minutes (soup setting tends to keep the broth clear and it’s a gentler setting. If you don’t have a soup button just use the pressure cook/manual button). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Remove the chicken and set on a cutting board.
- Add vegetables into Instant Pot and turn Instant Pot to saute setting (“more”).
- Meanwhile, carefully remove the chicken from the bone and add into the Instant Pot.
- Serve: When vegetables are cooked to your taste turn off the Instant Pot. Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
Notes/Tips
- Serve with canned biscuits (easy!) or French bread.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe can be gluten-free if you use a gluten free chicken base and rice instead of barley. This recipe is dairy free.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with barley are Instant Pot Sausage Barley Soup and Instant Pot Beef And Barley Soup.
5 More Instant Pot Chicken Soup Recipes…
Instant Pot Chicken Tortellini Soup
Brothy chicken soup with tortellini and a splash of lemon juice. Leveled up chicken noodle soup.
Instant Pot Lentil Lemon Chicken Soup
A brightly flavored chicken and lentil soup based on the Greek Classic avgolemono, which translates as “egg-lemon.” It is a light and healthy soup that can be served for lunch or dinner.
Instant Pot Zippy Chicken Soup
Creamy broth with chunks of chicken, sweet corn, cubed potatoes and a dash of hot sauce for flavor.
Instant Pot Creamy Chicken Tortilla Soup
An easy dump and go soup recipe that you can make in minutes in your electric pressure cooker.
Instant Pot Panera Bread Chicken Wild Rice Soup
Creamy chicken and rice soup that tastes better than Panera Bread! Make this soup in your Instant Pot at home for a fraction of what you’d spend at a restaurant! Plus you’ll be surprised at how easy it is to make!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Simple Mom’s Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
An easy chicken soup with vegetables and barley. Make it in your Instant Pot or slow cooker.
Ingredients
- 4 cups water
- 2 Tbsp Better than Bouillon Chicken Base
- 1/2 cup pearl barley or brown rice
- 16 ounces bone-in chicken breast, skin removed (or 16 ounces of boneless, skinless chicken thighs)
- 1 bay leaf
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp onion powder
- 1 (12 oz) bag of frozen vegetables of your choice
- Salt and pepper to taste
Instructions
Instant Pot Instructions:
- Place vegetables on the counter to start to thaw.
- Add water, chicken base, barley, chicken, bay leaf, basil, oregano and onion powder to your Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 20 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Remove the chicken and set on a cutting board.
- Add vegetables into Instant Pot and turn Instant Pot to saute setting.
- Meanwhile, carefully remove the chicken from the bone and add into the Instant Pot.
- When vegetables are cooked to your taste turn off the Instant Pot. Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
Slow Cooker Instructions:
- Add water, chicken base, barley, chicken, bay leaf, basil, oregano and onion powder to your slow cooker.
- Cover and cook on low for 6-8 hours, or until barley is cooked through. A half hour before wanting to serve add the vegetables into the slow cooker.
- Remove the chicken and set on a cutting board. Carefully remove the chicken from the bone and add into the slow cooker.
- Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
made this tonite. fantastic tasting. I used chicken thighs instead of chicken breasts. For veggies I used frozen stir fry veggies (not a fan of cauliflower mixes).. I also added some carrots and celery.. Will definitely make again. tastes great. Highly recommend
★★★★★
Thanks James! So glad you liked it!
Who cares? Looks like a delicious soup that I can’t wait to try.
P.S. was that roadside sign on your street?
If you use rotisserie chicken do you still cook 20 minutes, or adjust the time down on the instant pot?
Because the barley needs 20 minute you’ll need to keep the cooking time the same. However you can add the chicken in after the pressure cooking time is up so it doesn’t get stringy.
Why bone-in chicken breasts if you cut it off the bones anyway? And you can replace breasts with boneless skinless thighs, but not boneless skinless breasts – why?
This soup sounds soooo good! I just want to make it the best I can.
Boneless chicken breasts are the driest meat cut. Dry chicken meat can taste stringy even in soups.
She said the healthiest part of the chicken which probably is near the bones. Boneless chicken breast are probably the lowest calories and protein of a whole chicken.
I can’t wait to try this recipe, thanks Karen.
I don’t love how breasts turn out in the IP. But bone-in does sooo much better!