Lemon Chicken Soup Instant Pot Recipes

INSTANT POT LEMON CHICKEN SOUP

Instant Pot Lemon Chicken Soup image

A simple, healthy, delicious Instant Pot Lemon Chicken Soup that comes together in no time and will warm your soul. This soup is like a hug in a bowl.

Provided by Laney Schwartz

Categories Dinner

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

3 boneless, skinless chicken breasts
1 yellow onion, diced
3 large carrots, large dice
1 teaspoon salt
1/4 teaspoon lemon pepper
1 teaspoon garlic powder
1/4 teaspoon dried thyme
6 cups chicken stock
juice from 1 lemon
large handful fresh spinach
1 teaspoon minced fresh thyme

Steps:

Place the chicken in the bottom of the Instant Pot. Add the onion, carrots, salt, lemon pepper, garlic powder, dried thyme and chicken stock. Give a quick stir then close the lid, making sure the valve is on seal.
Cook on manual high pressure for 10 minutes. Manual release and remove chicken to shred with two forks. Place chicken back into the pot then stir in the spinach, thyme and fresh squeezed lemon juice. Add more salt to taste. Enjoy!

LEMON CHICKEN SOUP (INSTANT POT)

Lemon Chicken Soup (Instant Pot) image

Lemon Chicken Soup (also known as avgolemono) is super easy to make and crazy delicious. We make it with cauliflower rice to keep it low carb and paleo and for a healthy boost of veggies.

Provided by Kristen Stevens

Categories Soup

Time 40m

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
4 medium carrots (diced)
4 sticks celery (diced)
½ medium onion (diced)
4 cloves garlic (minced)
½ teaspoon chili flakes
6 bone in chicken thighs
6 cups chicken stock
1 head cauliflower (riced (about 3 cups))
3 large eggs
½ cup lemon juice
Sea salt and pepper (to taste)
2 ounces spinach

Steps:

Turn your Instant Pot to Saute. Add the oil to the pot and add the carrots, celery, and onion and saute for 3 minutes. Add the garlic and chili flakes and cook for 1 more minute.
Add the chicken thighs and stock to the pot. Seal the lid, turn it to Soup Mode and set the timer for 10 minutes. When the timer goes off, turn the release valve and wait until the pressure is released before opening the pot.
While the soup is cooking, add the riced cauliflower to a pan over medium-high heat and add ¼ cup of water. Steam until the cauliflower is soft.
Remove the chicken thighs from the pot and shred them using 2 forks. Discard the bones.
Whisk the eggs with the lemon juice. Slowly whisk 1 cup of the hot soup into the eggs then pour the eggs into the pot. Season to taste with sea salt and pepper.
Return the chicken to the pot, add the cauliflower rice and the spinach, and stir.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 471 kcal, Carbohydrate 32 g, Protein 48 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 296 mg, Sodium 848 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 10 g

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