Ahhh, chicken soup. My Vietnamese-inspired version will warm you right up! Fragrant and herby, Ginger Chicken Soup (made easier in the Instant Pot) will soon become your new winter favorite.
When everyone’s got the sniffles and the world is covered in snow and ice, Chicken Soup makes everything better!
And this Vietnamese-inspired Ginger Chicken Soup is especially tasty and good for you!
All the richness and depth of a homemade chicken soup. With all the lightness of rice noodles and fresh herbs. Made in the Instant Pot — Ginger Chicken Soup really can’t get any easier or healthier.
Why Instant Pot Chicken Soup?
Truth be told, there’s no substitute for homemade chicken soup made with a whole chicken.
But when you want that long-simmered, rich flavor fast — the Instant Pot comes in handy.
Simply dump everything into the Instant Pot. And let this modern kitchen tool do the work! After 18 minutes, you’ll have deeply flavorful stock with all the richness of long simmered bones.
A 30-minute weeknight dinner never looked so good!
Ingredients:
- Ginger. Organic ginger tastes best for its peppery bite.
- Onion + Garlic. The aromatic base of the soup!
- Chicken thighs with bones + skin. The flavor and richness from all that bone, cartilage, and tendon cannot be replicated! Not the same as a whole chicken but a good enough weeknight substitute.
- Better than Chicken Bouillon. My secret ingredient for that homemade chicken soup flavor! A thick and jiggly paste that adds heft, body, and rich chicken flavor.
- Peppercorns. A classic addition to chicken stock.
- Fish Sauce. Season with fish sauce (instead of salt) for an umami-rich chicken soup.
- Rice Noodles. Fresh and light rice noodles make this gluten-free!
- Fresh Herbs. A platter of fresh herbs adds aromatic freshness.
How to make Instant Pot Ginger Chicken Soup
The two-part cooking process requires making the soup and prepping the noodles separately.
To make the soup:
- Cook chicken thighs, ginger, onion, garlic, chicken bouillon, peppercorns, and water in the instant pot.
- Remove and shred chicken.
- Strain chicken broth.
- Season chicken broth with fish sauce.
To prep the noodles:
- Soak rice noodles in hot water.
- Drain.
- Rinse in cold water and set aside.
To serve, add rice noodles to individual bowls and cover with hot soup. Serve with fresh herbs, lime wedges, and sriracha.
Note: although you may be tempted, do not add uncooked rice noodles directly to the soup pot. The noodles will turn gummy and mushy. The stock will also become glue-y and overly starchy.
How to serve Vietnamese-inspired Ginger Chicken Soup
For this easy Ginger Chicken soup, I was inspired to include a Vietnamese-style herb platter. A simple addition that pairs so well with the ginger-infused broth and keeps the soup light and fresh!
For the herb platter, a variety is nice. Thai basil, cilantro, and mint add so much aromatic freshness.
Also, small bowls of sliced jalapeno, lime wedges, and sriracha finish the Vietnamese-inspired vibe.
When ready to eat, simply pinch herbs off their stems and add directly to your soup bowl. Add jalapeno, a squeeze of lime juice, and sriracha and enjoy!
More Asian Soup Inspiration:
- Kkori Gomtang (Korean Oxtail Soup)
- Homemade Miso Soup
- Pork Belly Kimchi Jjigae
- Seafood Soondubu Jjigae
- Gamjatang (Korean Porkbone Soup)
- Lemongrass Chicken Soup
PIN FOR LATER:
Instant Pot Ginger Chicken Soup
Equipment
- Instant Pot or Pressure Cooker, 6Qt
Ingredients
In the Instant Pot
- 4 chicken thighs with skin + bones
- 1 onion peeled + cut in half
- 4 garlic cloves
- 3 inch knob ginger cut into thin slices
- 1 Tbsp Better Than Bullion chicken seasoning (optional)
- 1 Tbsp peppercorns
- 7 cups water cold
Seasoning
- 1-2 Tbsp fish sauce (according to taste)
Optional toppings:
- Fresh herbs: thai basil, cilantro, mint
- 1 Jalapeno, sliced
- 4 ounces rice vermicelli
Instructions
Instant Pot Instructions:
- Dump all ingredients (except the fish sauce) into the Instant Pot
- Set the manual mode to 18 minutes, high pressure. Turn off the "Keep Warm" function.
- When the Instant Pot is finished cooking, manually release the steam. Open the Instant Pot and remove the chicken thighs onto a plate and set aside.
- Strain the stock with a fine-mesh sieve into a large pot. Season with fish sauce, according to taste. Cover and set aside.
- Remove the chicken skin from the chicken thighs. Using two forks, shred the chicken meat. Return to the soup pot.
Conventional Stovetop directions:
- Put all ingredients (except the fish sauce) into a large stock pot. Bring to a boil. Using a small, fine mesh strainer, skim the fat and scum particles that rise to the surface in the first 5 minutes of cooking. Lower heat, cover, and simmer for 1 hour until the chicken is tender and falling off the bone and the vegetables are completely soft.
- Remove chicken thighs onto a plate and set aside. Strain the stock with a fine-mesh sieve. Season to taste with fish sauce. Cover and set aside.
- Remove the chicken skin from the chicken thighs. Using two forks, shred the chicken meat. Return to the soup pot.
To serve:
- Add shredded chicken back into the pot. Cover and keep warm.
- Soak rice vemicelli in hot water until the noodles are soft and pliable, about 10 minutes. Drain and rinse in cold water until the noodles are cold to the touch. Add drained rice vermicelli directly to the soup pot and briefly warm noodles, about 2 minutes.
- Ladle soup in bowls, making sure to distribute shredded chicken and rice vermicelli evenly. Serve with fresh herbs (cilantro, basil, mint, green onion), lime wedges, sliced jalapeno, and sriracha.
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