IP Chicken Breast Soup

Prep Time: 15 minutes Cook Time: 30 minutes Servings: Yield: 6 servings Source:

Ingredients

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 1/2 pounds boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper, to taste

4 cups chicken broth

1 sprig rosemary

2 bay leaves

8 ounces spaghetti, broken into thirds

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Directions

Set 6-qt Instant Pot® to the high saute setting. Add olive oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.

Season chicken with salt and pepper, to taste. Add chicken, chicken broth, rosemary sprig, bay leaves and 4 cups water to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.

Select high sauté setting. Bring to a boil; stir in pasta and cook, uncovered, until tender, about 8-11 minutes. Stir in chicken, lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.