Instant Pot Chicken Vegetable Soup | Quick & Easy!
Chicken Vegetable Soup is an easy Instant Pot soup recipe that is full of nutritious carrots, celery, zucchini, and squash. The flavors of fresh rosemary, thyme, and tarragon make this Instant Pot chicken soup recipe one you will want to make all year round!
INSTANT POT:
INGREDIENTS:
1 Tbsp. olive oil
1 sweet onion, finely diced
3 cloves garlic, crushed
4 cups chicken broth, regular sodium
4 stalks celery, cut into ½-inch pieces
¾ lb. carrots, cut into ½-inch slices
1 lb. red potatoes, cut into 1-inch pieces
1 zucchini, cut into ½-inch slices
1 yellow squash, cut into ½-inch slices
1 lb. chicken breasts, cut into 4-5 oz. portions
½ tsp. of thyme, rosemary, and tarragon, dried
¼ tsp. paprika
½ - 1 ½ tsp. salt, to taste
¼ tsp. black pepper
½ cup almond milk milk, or cashew milk, warm
3 Tbsp. tapioca starch or corn starch
INSTRUCTIONS:
Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.
Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!
RECIPE NOTES:
You can also use 3 teaspoons total of FRESH herbs instead of dried.
Website:
Easy & Delicious Zucchini Soup
Nothing tastes better than zucchini soup on a cool fall day. With only five ingredients, this vegetarian soup recipe is quick and easy but also filling and satisfying.
Ingredients
2.25 lbs zucchini (about 4 medium)
2-3 cloves garlic
1/3 cup sliced almonds
1-2 Tbsp crème fraîche
4 cups chicken bone broth or vegetable stock
sea salt
pepper
olive oil
Printable recipe:
Pressure Cooker Chicken Zucchini Noodle Soup | Inspiralized
We’ve taken our easy chicken zucchini noodle soup and made it even easier, by making it in a pressure cooker! Ditch the stovetop and grab your pressure cooker to make this gluten-free soup on your next busy weeknight or when you need something cozy.
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My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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#HotFood #recipe #soup #soup recipe