It’s been super cold in my corner of the globe and so we have been eating a lot of soup. In fact, last week, we had soup four nights! Each night it was a different soup, but it was a lot of soup. I loved it, but my kids started to complain. Go figure.
I made this on Day 1 of my latest Whole 30 and was thrilled with how easy and fast it was -and delicious! I thought it might end up too spicy for the kids, but it was just right.
To give credit where credit is due, I found my inspiration for this recipe from another website linked here. I think my version is a little simplified and is more to my family’s tastes, but please look at their recipe too. You may want some combination of the two.
I even started with frozen chicken and my soup was ready in under an hour. If you start with fresh chicken, your total cook time with the Instant Pot will be about 40 minutes start to finish.
You can certainly make this in a crock pot (cook on low all day) or in a regular stock pot or dutch on the stove. As soon as your chicken is cooked through, the soup will be ready to eat – so 1-2 hours depending on whether your chicken is frozen when you start. Maybe some of you plan better than I and you never start dinner with frozen meat!
This soup was a great big surprise for all of us and I hope you enjoy it as much as we did.
I did make a video of the preparation of this soup, but my editor has been too busy to get it ready. I’ll post it here as soon as it’s done.