lundi 8 juillet 2019

Easy Chicken Mushroom Soup

Easy Chicken Mushroom Soup




Servings: 4

Tot. Time: 31 min.

Nutritional Value - Calories: 289 | Fat 15 g | Protein 30 g |Net Carbs 9 g

Ingredients

1 lb. chicken breasts – no bones or skin

3 minced garlic cloves-1 thinly sliced onion

1 chopped yellow squash

2 c. mushrooms - chopped

2 ½ c. chicken stock

Pepper & Salt

1 t. Poultry/Italian Seasoning

Optional: ½ c. heavy whipping cream





Directions



Toss everything into the Instant Pot, and cook for 15 minutes under high pressure. Natural release for 10 minutes, then quick release.

Remove the chicken and roughly puree the veggies using an immersion blender.

Shred the chicken and add it back to the cooker.

Add the cream, stir, and serve.





Kale & Chicken Soup





Servings: 6

Tot. Time: 6 hr. 15 min.

Nutritional Value – Calories: 261| Fat 21 g | Protein 14.1 g |Net Carbs 1.2 g



Ingredients

1 tbsp. (+) ½ c. olive oil

2 lb. thighs/chicken breasts – skinless & boneless

1/3 c. onion

14 oz. chicken broth

32 oz. chicken stock

5 oz. kale leaves

Salt – to taste

¼ c. freshly squeezed lemon juice





Directions



Select the saute function in the Instant Pot to warm the oil.

Sprinkle the chicken with the salt and pepper and lightly brown each side.

Secure the top, and set the timer for 15 minutes. The internal temperature must reach 165ºF.

Shred the chicken.

In a blender, mix the stock, olive oil, and chicken broth. Pour into the pot and blend in the rest of the fixings. Secure the lid and set (manually) the timer for ten minutes.

Natural release for ten minutes, then, quick release to open the lid.





Lemon Chicken Orzo Soup




Servings: 4

Tot. Time: 25 min.

Nutritional Value – Calories: 182| Fat 8.74 g | Protein 15.81 g |Net Carbs 8.32 g



Ingredients

1 tbsp. of each:



-Olive oil

-Minced garlic

½ lb. chicken

¾ c. of each:



-Diced onion

-Celery

-Carrots

¼ t. pepper

½ t. of each:



-Salt

-Thyme

1/3 c. orzo

1 tbsp. lemon juice

2 c. chicken/veggie broth

¼ c. heavy whipping cream

To Garnish: Parsley leaves





Directions



Chop the chicken and veggies into small pieces.

Heat up the Instant Pot using the saute function. Pour the oil, and add the garlic and onions to the pot to saute for two minutes.

Add the chicken and saute three more minutes before adding the celery, carrots, orzo, thyme, broth, salt, and pepper. Mix well.

Close the lid and set the timer for six minutes using high pressure. Quick release the pressure at the end of the cooking cycle. Stir the soup and add the cream, juice, and parsley.

Once it comes to a quick boil (about 1 minute), stir and serve

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