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13) Chicken and Vegetable Soup for Sick Days

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp dried thyme or 1 tbsp fresh chopped
  • 1 cup frozen peas or corn optional
  • 1 cup small pasta or 1 cup rice
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley optional

Method
 

  1. Set Instant Pot to Sauté and heat oil; cook onion, carrots, and celery until softened, about 4 minutes.
  2. Add garlic and cook 30 seconds until fragrant. Stir in chicken pieces.
  3. Pour in chicken broth, add bay leaf and thyme, and scrape any browned bits.
  4. Lock lid, set to Manual/Pressure Cook on High for 7 minutes.
  5. Quick-release pressure carefully. Stir in pasta (or rice) and frozen peas; set to Sauté and cook until pasta is tender, about 6–8 minutes.
  6. Remove bay leaf, season with salt, pepper, and parsley. Serve warm.