It’s been so cold. This weather has had me all down in the dumps, but I am thankful for the few days of sunshine. Because it’s been so cold, I’ve been 100 percent craving soup.
My go-to is usually a combine of whatever protein and veggies I have on hand, and then I season it based on what I feel like. And when I really want a low effort soup, I always make it in the Instant Pot.
So that’s what I did last night, and this one turned out to be a favorite of mine.
So I call this Chicken and Green Vegetable Soup because it is heavy on the green vegetable side of things. I also shredded the chicken after cooking to make it extra delicious so you get a little chicken in every bite.
What you need:
- 3 chicken breasts, thawed or frozen
- 1 leek, rinsed and cut into half-moons
- 2 heads of broccoli, chopped
- 3 stalks of celery, chopped
- 2 carrots, chopped
- 1 bunch dino kale, inner rib removed and chopped
- 1 can diced tomatoes
- 2 cups chicken bone broth
- 2 cups water
- Drizzle of avocado oil
- Salt, pepper and a generous dose of Primal Palate’s New Bae Seasoning
- Sour Cream, optional
Put a little avocado oil in the bottom of the pot. (I always do this when I’m putting frozen chicken in the Instant Pot so it doesn’t stick to the bottom.)
Add all your ingredients to the pot. Secure the lid. Set on Soup cooking method for 30 minutes, and make sure the release valve is closed so it will build pressure. It doesn’t get much easier than that.
Once the pot reaches the optimal pressure, the timer will count down from 30 minutes, and it will beep when it is ready. Wait a couple minutes to flip the tab to release the pressure manually. I’m always too hungry to wait for it to naturally release.
It’s that simple.