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Cheesy Chicken Soup with Bone Broth

Hearty soup that's perfect for a chilly evening!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dinner, Main Course, Soup, Supper
Servings 8 servings

Equipment

  • 1 Pressure Cooker (Instant Pot)

Ingredients
  

  • 3 Chicken Quarters (leg/thigh)
  • 4 cups Chicken Broth (Bone broth)
  • 2 cans Corn
  • 4 tablespoons Italian Seasoning (or any kind of granulated garlic/dried oregano/dried parsley/dried chives combo!)
  • 4 tablespoons Paprika
  • 1 cup Heavy Cream
  • 2 cups Shredded Cheddar

Instructions
 

  • Place chicken quarters and 2 cups of chicken broth to a 6-quart Instant Pot. Pressure cook on High for 1 hour.
  • Remove chicken, discard bones and gristle, and shred meat. Strain the broth, if needed.
  • Return shredded chicken to the pot. Add another pint of broth.
  • Stir in corn, Italian seasoning, paprika, and chopped potatoes.
  • Serve, or keep on Slow Cook until ready to eat.
  • Top each bowl with extra cheese, if desired.
  • Storing: Store in the refrigerator for up to 3 days before freezing. Freezes well—reheat gently to preserve the creamy texture.
Keyword easy dinner, soup ideas for winter, ways to use chicken, winter soups