Hello! Last week I made a goal of making/cooking something everyday. Whether it be chia pudding (stirring ingredients together!) or pressure cooking something for dinner… I wanted to start the process of getting back in the swing of prepping food. This week has been a little harder to make that happen but I did throw together chicken soup again.
Here’s the super easy chicken soup recipe that I actually threw together the week Tripp was born. I tried it again last week to make sure it was worthy of sharing. And have it going this afternoon in the instant pot as I type 🙂
- 2lbs of chicken breast
- 1 carton of chicken stock (32oz)
- 1 can of full fat coconut milk (13.5oz)
- Carrots (about 5 carrots, rough chop)
- Celery (about 8 stalks, rough chop)
- Onion (medium size and chopped)
- Spices– Italian blend (to taste but I did about 2 tablespoons)
- Salt/Pepper (to taste)
- 1 bag of spinach
- Optional: butternut squash (cubed)
I used a blend of pressure cooking and crockpot cooking. You could throw this all in the crockpot on low overnight– leave out the spinach and stir in before serving.
- Pressure cook the chicken breast by using the poultry button (Instant Pot users) and adding 5 minutes (making it a total of 20 minutes). I added about 1/2 cup of chicken stock, salt, and pepper to the pot along with my chicken then let the pressure cooking do its thing. While that cooked, I chopped the veggies. About 15 minutes later, I opened the lid and did a (rough) shred on the chicken.
- Add the rest of the ingredients, except the spinach, to the pot. Slow cook for 3 hours or until carrots (and squash) are “fork-able”.
- Stir in spinach (or kale) and serve on its own or with (buttery) white rice.
This will be a recipe I will cook a lot over the coming weeks as I head back to work. I will be sure to keep these ingredients on hand because it’s such an easy dinner option (and great for that immune system too!). The recipe makes enough to eat on for a couple of days (or freeze)– score!