This cozy, one-pot soup comes together with a savory base of onion, carrots, celery, and garlic sautéed in olive oil until soft and fragrant, then simmered with shredded chicken and a bright hit of fresh lemon juice at the end. Dried thyme and parsley bring warm, herby depth to every spoonful, while the pressure-cooking method locks in flavor and keeps the chicken tender without much hands-on effort. It's the kind of simple, vegetable-forward, protein-packed meal that fits naturally into an everyday Mediterranean-style routine, especially with good olive oil doing the flavor work from the very first step. Ladle it into bowls with a scatter of fresh parsley on top for a finishing touch that keeps things light and herbaceous. Easy to make on a weeknight and just as good reheated, this is a reliable soup to keep on repeat for anyone eating the Mediterranean way.
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Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
Add the garlic, dried thyme, dried parsley, salt, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.
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