Chicken Lemon Soup (Instant Pot)

Notes

• The recipe calls for 1-2 cups of water for the soup. You can make it more of a risotto if you use less water. I use about ~1/4-1/2 cup and prefer this consistency.

INGREDIENTS

• Zucchini noodles (use a spiralizer or buy pre-made)
• Chicken Breasts and/or Thighs (5, skinless/boneless, cut in larger than bite-sized pieces)
• Rice or Orzo (2 cups, rinsed)
• Kale (remove stems, chopped) 
• Olive Oil (2 Tbsp)
• Onion (One, chopped — about 1 cup)
• Celery (6 stalks, chopped — about 1 cup)
• Carrots (8, chopped — about 2 cups)
• Garlic (5 cloves, minced)
• Rosemary and/or Thyme (fresh, about 1 1/2 tsp)
• Chicken Broth (4 cups, low sodium)
• Water (1-2 cups)
• Lemon Zest
• Salt
• Pepper 

After Pressure Cooking

• Lemon Juice (to taste – at least one full lemon)
• Garnish
  • Parmesan Cheese (grated)
  • Lemon Wedges
  • Fresh Sourdough Bread

EQUIPMENT

• Instant Pot
• Spiralizer

DIRECTIONS

1. Prep all ingredients before starting to cook (i.e. chop the vegetables in advance). 
2. Turn pot on Sauté setting. When hot, add olive oil. Then add the onions and cook, stirring occasionally, until turning translucent.
3. Add the celery, carrots, and garlic and cook, stirring constantly, for about 20 seconds.
4. Add the chicken, rosemary, salt & pepper. Stir.
5. Add the broth, water, lemon zest, and rice. Stir.
6. Put the lid on. Put it on the Pressure Cook setting and cook on High for 7 minutes.
7. When the timer goes off, let the pressure come down naturally for 7-10 minutes, then do Controlled Quick Releases. 
8. Once depressurized, add zucchini noodles, lemon juice and the kale leaves. Taste and adjust salt. 
9. Serve hot with bread, lemon wedges, and/or parmesan.

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