Chicken: I usually use rotisserie chicken that is pulled and deboned. You can also use raw chicken breasts or thighs, put them in a pot with boiling broth, and let them cook for about 10-12 minutes or until it reaches 165 degrees. Remove, separate, and return to pot. This would also work well with leftover Thanksgiving turkey!
Olive oil: The extra olive oil added in step 3 is there to make it a little more flavorful. Besides, there is not much fat in this soup – just broth and vegetables and chicken. And adding good fats to this soup, I think, helps it go from “boring soup” to “wow, that’s a really good soup”. That being said, additional oil is not necessary when using homemade broth, which already has a nice silky feel to it due to the oil content.
Instant Pot: I made this in my instant pot and it’s great. I took everything out as directed in steps 1-2, then in step 3 I put it on high pressure for about 3 minutes and let the natural pressure release. (If you are adding raw chicken to the soup, you will need to cook on high pressure for 10-12 minutes.)
