I usually make the soup at least one day in advance. After soup has cooled down, refrigerate and/or freeze. When ready to eat (or upon defrosting), skim solid fat from soup and discard.
Chicken soup can be made in the Instant Pot (IP) as well. Use soup setting for step 1, allow to naturally release for 10-15 minutes before doing quick release. For step 3, set IP to manual for 30 minutes.
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