In our household, we routinely freeze extra pieces of raw chicken, including bits of fat and skin (e.g., chicken backs leftover from packages of chicken quarters). Today we made chicken soup from frozen, bone-in, skin-on chicken pieces (3 wings, 1 chicken thigh, 2 drumsticks, 3 chicken backs and leftover fat / skin trimmings); carrots, celery, and onion; frozen dill and fresh parsley; dried bay leaves; and salt.
First, we took inspiration for cooking times from this blog post: https://lanaunderpressure.org/ip-matzo-ball-soup/. We used a stove-top pressure cooker instead of an instant pot. We placed the frozen chicken pieces in the pot, added 4 medium carrots (peeled and cut across the grain into 3” long chunks), 4 celery stalks (3” long pieces), 1 medium onion (quartered), 2 bay leaves, 4 sprigs parsley, about 3 Tbsp frozen dill, and 1 tsp kosher salt. We based the ingredients on our favorite Joan Nathan recipe: https://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe-2041995
Second, we poured in water just below the “max fill” line, which was 10 cups of water. Then we locked the pressure cooker and set the heat on high. It took about 15 mins to hit high pressure, and at that point we cooked on high pressure for 1 hour. (We reduced the stovetop dial but made sure to keep the pressure high.)
Third, as soon as we poured the water into the pressure cooker and started cooking the soup, we separately prepared the matzoh ball mixture. We made 1.5 times the Joan Nathan recipe, which meant: 6 large eggs, 1/4 cup plus 2 Tbsp oil (we used olive oil), 1.5 cups matzoh meal, 1 Tbsp kosher salt, 2-3 Tbsp chopped frozen dill fronds (our addition), and 1/4 cup plus 2 Tbsp hot water. We mixed well, covered, and refrigerated for 1 hour while the soup cooked.
Fourth, we filled a separate low-walled Dutch oven with water and 1/2 tsp salt, and we brought it to a boil. (We used this for the matzoh balls, just as Joan Nathan instructed). When the matzoh ball mixture was ready, we formed it into balls and then cooked in the simmering water for about 20 mins (covered).
Fifth, when the pressure cooker finished cooking, we followed Natural Release for about 5 mins and then transitioned to a quick release. We removed all solids from the pressure cooker, discarding the celery, bay leaf, onion, and chicken skin. We saved the carrot chunks, gently cutting them into penny slices. We shredded the chicken meat, discarding the bones and skin. We returned the chicken meat and carrots to the pressure cooker. We also seasoned the soup to taste (adding 2 tsp kosher salt, 1/2 tsp black pepper, a dash of sugar, and 3 Tbsp frozen dill fronds and 2 sprigs fresh parsley).
We served the soup by placing 3 drained matzoh balls in a soup bowl, then pouring soup overtop. (July 2025)
Note: We used multicolored carrots (2 red, 2 orange) for this soup.
Cooking Adventures 