July 28, 2018

Homemade Chicken & Rice Soup

Even in the Summer, when it's a million degrees outside, this soup is still amazing. Makes your bones just feel better <3 I'm just now getting into using my Instant Pot more (it's intimidating learning a new appliance!) but this recipe is SO good and really easy!

We have the 6qt Instant Pot and it was perfect for this recipe. If you decide to double it, you will want to make sure you have the bigger pot. Also, I've had this with homemade bone broth and it is FANTASTIC. Plus, you get all the benefits of the bone broth too. If you're able to do that, DO IT and use it for this recipe. But if you don't have any homemade bone broth, using what I put in the recipe below is still fantastic!

Homemade Chicken & Rice Soup
Serves 6

6 cups Kitchen Basics Chicken Stock (or homemade bone broth)
4 Boneless/Skinless Chicken Breasts
4 carrots, chopped
3 gold potatoes, peeled & cubed
1 onion, diced
1tbsp garlic, minced
2 stalks celery, chopped
2 bay leaves
Salt, pepper, onion powder, Italian seasoning, thyme & garlic powder to taste
1 cup rice

1. Cook rice in rice cooker or stovetop and set aside to add to the soup when finished.
2. Using the Instant Pot in saute mode, add the chopped onion with EVOO and cook until translucent. Add carrots and celery and cook until tender (3-4 minutes)
3. Add the garlic and cook about a minute to release the aromatics. Add in the potatoes, broth, chicken and rest of the seasonings.
4. Turn IP off, then turn it back on to the Manual setting for 5 minutes. Set the valve on SEALING
5. When timer goes off, turn valve to quick release (place a dish towel over the steam valve for safety)
6. Once the pin drops, open the pot and shred the chicken. Place the chicken back into the pot and stir.
7. Serve into a bowl with some of the set aside rice. Enjoy!


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