Instant Pot Chicken Thighs Soup
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 people
Calories: 356
Need a simple yet savory soup? You're in luck. The best thing is that prep time is only 10 minutes. So you'll be enjoying a hearty, delicious and nutritious meal before you know it.
Print Recipe
Place celery, radishes, onion, rosemary, basil, garlic, salt, and pepper.
Pour chicken broth on top then add in the chicken thighs and bay leaves.
Place the lid on the Instant pot and close the valve.
Press "Soup" button and the timer should go to "30" for cook time. If you don't have a "Soup" setting, use High Pressure for 30 minutes.
When timer goes off, allow pressure to release naturally for about 20 minutes.
Remove chicken thighs and separate meat from bones and skin. Cut chicken into bite size pieces. Then add chicken back into the soup.
Adjust seasonings with additional salt and pepper if needed. Divide into 4 servings and garnish with fresh parsley on top if desired. Enjoy!
Serving: 1 cup | Calories: 356 | Carbohydrates: 4 g | Protein: 25 g | Fat: 25 g | Saturated Fat: 6 g | Cholesterol: 148 mg | Sodium: 924 mg | Potassium: 631 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 265 IU | Vitamin C: 19.9 mg | Calcium: 47 mg | Iron: 1.5 mg
Net Carbs:
3
g
|
% Carbs:
3.6
%
|
% Protein:
29.7
%
|
% Fat:
66.8
%
|
SmartPoints:
10
Values
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[calories] => 356
[carbohydrates] => 4
[protein] => 25
[fat] => 25
[saturated_fat] => 6
[cholesterol] => 148
[sodium] => 924
[potassium] => 631
[fiber] => 1
[sugar] => 1
[vitamin_a] => 265
[vitamin_c] => 19.9
[calcium] => 47
[iron] => 1.5
[serving_unit] => cup
)
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