Toasted Rice and Chicken Soup with Lemon
Ingredients
The soup
-
5
cups
Chicken Broth
-
1
large
Chicken Breast, boneless, skinless
-
2
large
Carrots, finely diced
-
2
large
Celery Stalks, finely diced
-
½
cup
Onion, finely diced
-
2
cups
Baby Spinach, roughly chopped
-
Juice of 1
lemon
-
½
cup
Quick Cooking Brown Rice
For sautéing
-
1
tbsp
Olive Oil
-
to taste
Salt
-
to taste
Pepper
-
¼
cup
Parsley, for garnish
Instructions
- 1. Set the Instant Pot to the sauté function and add olive oil.
- 2. Once heated, add rice, carrots, onions, and celery; sauté until rice is lightly toasted.
- 3. Season with salt and pepper.
- 4. Add the chicken breast, seasoning both sides.
- 5. Pour in chicken broth and cook on manual high pressure for 7 minutes.
- 6. Allow a natural release for 5 minutes before manually releasing the rest of the steam.
- 7. Remove the chicken, shred it, and return it to the pot.
- 8. Stir in chopped baby spinach and let it wilt.
- 9. Squeeze in the lemon juice and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
You might also like