Instapot Cold-Fighting Chicken Soup
A comforting chicken soup packed with anti-inflammatory ingredients to help you stay your healthiest this time of year.
Ingredients
- 1 cup chopped onion
- 1.5 cups sliced carrots
- 1 cup chopped celery
- 1.5 tablespoons minced ginger
- 4 cloves minced garlic
- 6 cups chicken stock
- 2 lbs chicken
- 1 heaping cup pearl couscous
- Juice of one lemon
- 1 teaspoon turmeric
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- Salt and pepper
Instructions
- Hit 'Saute' on Instapot and let this heat up for a few minutes. Add olive oil, onions, carrots and celery. Cook this for 5 minutes or until onions are translucent.
- Add ginger, garlic, turmeric, rosemary, thyme, salt and pepper. Cook one minute.
- Add chicken broth, kale, couscous and raw chicken.
- Pressure cook on high for 5-8 minutes, depending on the size of your chicken. Very large chicken breasts need 7-8 minutes. If you’re unsure, less is usually more to ensure your chicken isn’t rubbery. Let instapot naturally release.
- Remove chicken, shred and return back to instapot.
- Add juice of a lemon. Stir to combine.
- Optional: Add croutons and parmesan or pecorino-romano cheese for garnish.