Chicken: My go-to choice for this soup is pulled and shredded rotisserie chicken. However, raw chicken breasts or thighs can also be used. Simply add them to the simmering broth and let them cook for 10-12 minutes until they reach an internal temperature of 165 degrees. Remove, shred, and return to the pot. This recipe is also a great way to use up leftover Thanksgiving turkey!
Olive oil: The additional olive oil added in Step 3 enhances the richness of the soup. Without it, the soup may lack depth as it mainly consists of broth, veggies, and chicken. Incorporating a good fat like olive oil elevates the flavor profile of the soup, transforming it from ordinary to exceptional. However, if using homemade broth with a naturally silky texture due to its fat content, the extra oil may not be necessary.
Instant Pot: This recipe can be easily adapted for the Instant Pot. Sauté the ingredients as instructed in steps 1-2, then set the Instant Pot to high pressure for approximately 3 minutes with a natural pressure release. If adding raw chicken, adjust the cooking time to 10-12 minutes at high pressure.