This is a healthy, comforting Instant Pot chicken vegetable soup that’s nourishing and hearty. It can easily be made on the stovetop too. It’s perfect for those who are looking for a nutritious soup that’s lower in carbs, paleo and Whole30.
Yield: 8
Prep time: 7 MINUTES
Cook time: 1 HOUR, 7 MINUTES
Total time: 1 HOUR 14 MINUTES
Ingredients
• 4 carrots, peeled and chopped
• 1 onion, chopped
• 2 medium celery sticks, chopped
• 2 turnips, peeled and chopped
• 2 parsnips, peeled and chopped
• 1.5 lbs. chicken thighs
• 1 tsp dried thyme
• 1 tsp ground coriander
• 1/4 tsp garlic powder
• 1 tsp salt + more to taste
• 1/2 tsp pepper
• 6 cups low sodium chicken broth or bone broth
• 2 Tbsp fresh Italian parsley, chopped
• 1 Tbsp lemon juice
Instructions
1. Turn Instant Pot to Sauté option.
2. Add onion, pinch of salt and cook for 5 minutes.
Add remaining vegetables, spices and herbs and cook for 2 minutes.
3. Add chicken and broth and seal the lid.
Turn Instant Pot to High Pressure and Manual for 60 minutes.
Once soup is finished, let naturally depressurize.
4. If using skin-on, bone-in chicken, remove both and shred chicken.
5. Return shredded chicken to Instant Pot along with fresh parsley and lemon juice.
6. Serve right away.
Note: let naturally depressurize.
