A quick and easy chicken soup that you can make in the Instant Pot. Great for a healthy and hearty meal.
Ingredients: 1.5 lbs boneless, skinless chicken thighs. 8 cups chicken broth. 3 carrots, sliced. 2 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 1 cup pasta or rice of your choice. Fresh parsley for garnish.
Instructions: Place chicken thighs in the Instant Pot. Add chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper. Close the Instant Pot lid and set the valve to 'Sealing'. Cook on high pressure for 10 minutes, followed by a quick release of pressure. Open the lid and remove the bay leaf. Shred the chicken using two forks. Set the Instant Pot to saut mode and add pasta or rice. Cook until tender. Adjust seasoning if needed and serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 20 minutes
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