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Chicken and Tomato Soup (Instant Pot + Stove Top Recipe)

When it comes to making this soup with Instant Pot, make sure not to cook over 12 minutes. Or cook for 10 minutes if using cooked chicken. If you want to fully control the pasta texture, you might cook it in another pot.

Prep time: 15 mins
Cook time: 20 mins
Yield: 3 to 4 serves

Ingredients:
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 can (400 gm) Italian diced tomatoes
  • 90 gm bacon, diced
  • 100 gm chicken breast
  • 1 sprig rosemary
  • 1 bay leaf
  • 3 cups salt-reduced chicken stock, or homemade
  • 1 cup (90 gm) trivelle pasta
  • salt, to taste
  • pepper, to taste
  • parsley leaves, roughly chopped, for garnish
Instant Pot method:
  1. Select “Saute” programme (medium) to heat oil. Saute the garlic, onion, carrot and celery. Pour in the diced tomatoes with juice. Add the bacon, chicken, rosemary and bay leaf. Stir to combine. Pour in the chicken stock. Add the pasta.
  2. Cover the lid with the pressure handle to “sealing” position. Press “Soup” button and cook for 12 minutes. Run quick release. Drain out the chicken. Shred with two forks. Toss back into the soup. Taste first. Season with salt if necessary. Sprinkle pepper. Garnish with chopped parsley. Serve immediately with crusty bread if desired.
Stove-top method:
  1. Prepare all the ingredients as above, except top up with ½ cup of water.
  2. Use a heavy based large pot to heat oil over medium heat. Saute the garlic, onion, carrot and celery. Pour in the diced tomatoes with juice. Add the bacon and chicken, rosemary and bay leaf. Stir to combine. Pour in the chicken stock. Bring it to a boil. Reduce heat to medium low heat. Simmer until the chicken becomes tender. Add the pasta. Cook referring to the instructions on packaging, with one or two minutes less, in order not to overcook it with residue heat inside.
  3. Drain out the chicken. Shred with two forks. Toss back into the soup. Taste first. Season with salt if necessary. Sprinkle pepper. Garnish with chopped parsley. Serve immediately with crusty bread if desired.

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