Lemon Chicken Soup

 Zissy Lewin, Nutreats   2019-09-21  Comments Kid Friendly, Poultry, Soups, Stews & Broths
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Deliciously soothing lemony chicken soup. The ingredients are simple and few and this Instant Pot chicken soup comes together in only 30 minutes! The entire soup (including the broth) is made in the Instant Pot which means it cooks faster and doesn’t require you monitoring a pot of soup over the stove for an hour.


If you’d like more bulk to the dish, you can add in some noodles to the instant pot chicken soup to make it a more filling meal.


Serves:
4                                                                  


  • 1 tbsp olive oil
  • 1 yellow onion finely diced
  • 3 cloves garlic minced
  • 3 carrots peeled and sliced into ½ inch slices
  • 5 baby marrows washed and sliced into ½ inch slices
  • 2 chicken breasts skin off
  • 2 tbsp fresh parsley finely chopped
  • 8 C chicken broth
  • 1 tsp Salt
  • 1/2 tsp black pepper
  • 2 lemons juiced
  • 3 C Kale shredded


Season the chicken with salt and pepper. Set aside.


Turn the Instant Pot onto the Sauté mode and add the olive oil. Allow for it to warm up for 2 minutes and then add in the finely diced onion. Sauté for 3 minutes, stirring often. Add the minced garlic and sauté for another minute, stirring often.


Cancel the Sauté mode. Add the sliced carrots, baby marrows, chicken breasts and fresh parsley to the Instant Pot. Pour the chicken broth into the Instant Pot. Add the salt and pepper and stir to combine.


Place the lid of the Instant Pot onto the Instant Pot, and make sure the Pressure Valve is set to Sealing. Cook on High Pressure for 8 minutes. The Instant Pot will take a few minutes to come up to pressure. When the pressure cooking is complete the Instant Pot will beep to notify you. Use the quick release method by moving the pressure valve to the Venting position and letting it release. Once the float valve has dropped, open the lid. Press cancel to switch off the Instant Pot.


Remove the chicken and shred it. Add it back into the Instant Pot. Add in your lemon juice and shredded kale. Stir to combine.


Turn the Instant Pot onto the Sauté mode and sauté for about 5 minutes, just to allow the kale to wilt. It will start bubbling. Once the kale has wilted, switch off the instant pot and serve. Alternatively, you can turn on the “Keep Warm” function to allow it to stay hot if you are only serving it later.

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