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Chicken Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pressure Cooker Chicken Soup You Gotta Try

This nourishing and healing chicken soup is packed with carrots, parsnips, celery, garlic, and shredded chicken cooked quickly in a pressure cooker for flavor-rich results and cozy comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 319 kcal

Equipment

  • 1 Pressure cooker electric or stovetop

Ingredients
  

Main ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 medium carrots peeled and sliced
  • 3 parsnips peeled and sliced
  • 3 celery ribs sliced
  • 0.5 medium onion diced
  • 1 leek halved lengthwise, sliced, and rinsed
  • 4 cloves garlic minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 boneless skinless chicken breasts
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • 5 cups low-sodium chicken broth
  • 0.25 cup fresh parsley roughly chopped

Instructions
 

Instructions

  • Heat olive oil in the pressure cooker pot over medium heat until warmed.
  • Add carrots, parsnips, celery, onion, and leek. Sauté for 5-7 minutes until soft.
  • Stir in garlic, salt, and pepper. Cook for 1-2 more minutes until aromatic.
  • Add chicken breasts and pour in chicken broth to cover. Lock pressure cooker lid.
  • Cook at pressure for 10 minutes. Quick release steam when done.
  • Remove chicken and shred with two forks. Return shredded chicken to pot.
  • Add fresh parsley and simmer a few more minutes to meld flavors.
  • Adjust seasoning as needed and serve warm.

Notes

You can swap parsnips for extra carrots, or use frozen veggies instead of fresh to save time. Leftover cooked chicken can be substituted – just add it at the end.