Lemon Chicken Soup

Step 1

Chop all vegetables (I prefer to put my onion/garlic/celery in the food processor!) Turn instant pot on Sauté mode for 10.

Step 2

Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)

Step 3

Once cooked, stir in carrots and spices (including bay leaves).

Step 4

Place whole chicken breasts on top of vegetables/spices in instant pot. Cover with chicken broth. Do not add lemon juice to the pot.

Step 5

Cover instant pot and set to sealing, ‘Soup’ OR Pressure Cook for 13 minutes.

Step 6

Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.

Step 7

Once the soup has cooked, quick release the pressure if you're in hurry or allow it to natural release for about 20 minutes.

Step 8

Remove bay leaves and parmesan cheese rind from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Step 9

Place shredded chicken back in instant pot base. Add lemon juice to the pot. Stir to combine.

Step 10

For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!

Step 11

In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.

Step 12

Add sautéd veggies to the crockpot. Stir in carrots and spices.

Step 13

Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.

Step 14

Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours

Step 15

Once cooked, remove bay leaves and parmesan cheese rind from the broth and discard. Stir in lemon juice.

Step 16

Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Step 17

Place cooked, shredded chicken back in crockpot, and stir to combine.

Step 18

For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!

Step 19

Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)

Step 20

Once cooked, stir in carrots and spices (including bay leaves).

Step 21

Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add lemon juice to the pot.

Step 22

Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 1 hour.

Step 23

After one hour, remove bay leaves and parmesan cheese rind from the pot and discard.

Step 24

Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Step 25

Place shredded chicken back in instant pot base. Add lemon juice to the pot. Stir to combine.

Step 26

For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!