Chicken Soup

Nice and easy!


2 tablespoons vegetable oil
2 chicken breasts or about 1 and 1/2 pounds boneless chicken thighs
3 or 4 carrots, chopped
1 onion, chopped
1 cup frozen peas
1 cup frozen corn
2 celery stalks with leaves
6 cups Swanson Chicken Stock
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup egg noodles (can substitute more rice)
3/4 cup rice (can substitute more noodles)
2 tablespoons parsley
2 tablespoons lime juice  



Step 1: Ingredient prep: Chop the Vegetables, Brown the chicken

Dice up all of the vegetables into various sizes of your liking.  
Next, heat 1 tablespoon of oil on medium heat and cook the chicken until browned on all sides, about 5 minutes. Remove the chicken and set it aside on a plate. We will be dicing it up while the veggies are cooking.  

Step 2: Add the vegetables, rice and noodles
Add the other 1 tablespoon of oil and all of the vegetables (onions, carrots, celery) to the pot. Cook them for about 2 minutes stirring occasionally. While they are cooking now is a good time to dice up the chicken into small pieces. Now add the broth, bay leaf, parsley, peas, corn, salt, and pepper and scrape up any little stuck bits that may be at the bottom of the pan.  Add the rice and noodles.  

Step 3: Cook under pressure for 8 minutes

Return the chicken to the pressure cooker, lock the lid, and bring the pot to pressure on high heat. Once the pressure cooker has indicated that it is at pressure by releasing a steady steam, immediately reduce heat to the lowest level to maintain this pressure. Cook for 8 minutes.  

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