Bone-in Skin-on Chicken Thighs: for the best flavor, sear the skin side first in the dutch oven or instant pot in a little oil until deeply golden. Remove and continue with recipe, sauteing onion and garlic. | Storage: Soup will keep 4 days in the fridge, or freeze. | See Variations in the post above. Feel free to add 1/2 cup rice or quinoa to the simmering soup. Or add a can of whitebeans. You can also add pasta ( about 4 ounces), but I prefer to cook pasta and rice noodles separately and ladle the soup overtop cooked noodles, to keep the broth clear. | Instant Pot: Set Instant pot to “saute” function and heat the oil. Add onion, garlic and ginger and saute 3-4 minutes until fragrant. Add broth, water, salt, pepper, bay, white pepper) and chicken thighs, give a stir. Pressure cook on high for 12 minutes. (If using breasts, pressure cook 8-10 minutes depending on size). Manually release. Shred chicken with two forks. Season with lemon juice. Taste, adust salt. Follow the rest of the instructions above. | Slow cooker version: Place onion, celery, ginger, garlic, chicken stock), water, salt, pepper, bay leaves and chicken in the slow cooker, cover and cook on low for 6-7 hours, or on high for 3 to 4 hours. Shred chicken with a fork, adjust salt, add lemon juice and red pepper flakes to taste. Garnish with scallions and a drizzle of toasted sesame oil. Feel free to saute the onions, garlic, and ginger in olive oil first for extra flavor.