Instant Pot Chicken Thighs Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
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.
- 4 stalks celery chopped
- 290 grams radishes about 0.65 pounds
- 1/2 small onion chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh basil chopped
- 3 cloves garlic minced
- 1/2 teaspoon salt more to taste
- 1/4 teaspoon ground black pepper more or less to taste
- 4 cups chicken bone broth
- 2 pounds chicken thighs with skin and bones
- 2 bay leaves
- fresh parsley for garnish
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.
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: 1cup | Calories: 356kcal | Carbohydrates: 4g | Protein: 25g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 924mg | Potassium: 631mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 19.9mg | Calcium: 47mg | Iron: 1.5mg
- Net Carbs 3g
- % Carbs: 3.6%
- % Protein: 29.7%
- % Fat: 66.8%
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