We are loving our Instant Pots this winter! If you haven’t explored this wildly trending pot yet, I highly recommend you give it a try. It makes healthy cooking so much easier, getting your dinner on the table in a fraction of the time of stove top cooking.
This soup is warming and nourishing like the classic chicken noodle soup but with the extra immune boosting properties of homemade chicken broth and healing vegetables.
To make your own immune-boosting chicken broth from scratch, follow this recipe. If you are not into making your own, you can use a store-bought broth.
FYI, I do own two Instant Pots:
3-quart – for quick rice, oatmeal, and buckwheat
6-quart – for bone broths, soups, stews
- 1 tablespoon olive oil
- 1 cup peeled and chopped carrot (around 3 carrots)
- 1 cup chopped onion (about 1 medium onion)
- 1 cup chopped celery (about 2 stalks)
- 2 boneless skinless chicken breasts, cubed (about 6 ounce total)
- 3 cloves garlic, minced
- 8 cups Immune-Boosting Chicken Broth
- ¾ cup brown rice
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- ½ cup chopped flat leaf parsley
- Set the Instant Pot to sauté. Add the oil along with the carrot, onion, and celery. Sauté, stirring often for 5 minutes.
- Add the chopped chicken breasts and cook for another 3 minutes. Turn off the sauté mode.
- Add the garlic, the chicken broth, brown rice, lemon juice, and salt and pepper to the Instant Pot. Lock the lid in place and make sure the valve is sealed.
- Set the Instant Pot to “Soup” mode or cook or pressure-cook for 30 minutes on high.
- After the soup is cooked, you can either let the pressure escape naturally or use the quick release.
- To serve, garnish each bowl with the chopped parsley.