Chicken and Rice Soup

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🥣 The leftovers turn into a deliciously savory rice porridge. If that’s not your jam, cook the rice on the stove top, stir in the desired amount when serving, and store it separately from the soup.
• 🚨 Check out the Leftover Alert at the end of this recipe.

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds boneless chicken breasts (2 large chicken breast, 3 small)
• 1/2 cup chopped onion, about half an onion
• 3 cloves garlic, minced
• 3 celery ribs, about 1/2 cup
• 2 carrots, about 1/2 cup
• 1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
• 1/4 teaspoon dried rosemary, or 3/4 teaspoon fresh chopped rosemary
• 1/2 teaspoon kosher salt, + more to taste
• 1/4 teaspoon freshly ground black pepper
• 3 cups chicken broth
• 1/2 cup jasmine or basmati rice
• 1 tablespoons chopped parsley or cilantro
• 1 Lemon, wedged for serving
• (Optional) 1 small baguette

Directions:

1. 🔪 Veg Prep (can be done up to 3 days ahead)
1. Small dice onion.
2. Mince garlic.
3. Cut celery into 1/4 inch thick half moons.
4. Cut carrots into 1/4 inch thick half moons.
2. Saute in Instant Pot
1. Select the Instant Pot sauté setting and add the olive oil to the pot.
2. When the display reads "hot," add the chicken breasts. Cook for about 3 minutes on each side to lightly brown.
3. Remove the chicken to a plate and set aside.
4. Add the onion, garlic, celery, and carrots to the pot along with the thyme, rosemary, kosher salt, and pepper. Cook, stirring, for 1 minute longer.
5. Add the chicken broth and rice and stir, scraping the bottom of the pot to loosen any browned bits.
6. Add the seared chicken breasts, nestled into the broth and veggies.
3. Instant Pot Time
1. Secure the lid on the Instant Pot, with the valve in the sealing position.
2. Select the pressure cook or manual button, high pressure, and set the timer for 3 minutes.
3. When the time is up, let the pressure come down naturally for 10 minutes. This is a good time to toast your bread if you are serving it with the soup.
4. Release the pressure valve after the 10 minutes to release the remaining pressure.
5. Remove the chicken breasts and shred with 2 forks or in your stand mixer using the paddle (example). Set half of the chicken aside to use for lunch salads.
4. Serve
1. Return the shredded chicken to the Instant Pot and add the chopped parsley.
2. Taste the broth and add salt and pepper to taste.
3. Ladle the soup into bowls, squeeze a wedge of lemon over the soup, and (optionally) serve with toasted bread.

Reheat Options

1. Reheat in a microwave safe bowl for 2-3 minutes, stirring halfway through.
2. Or Ladle desired amount of soup into a small to medium pot and, let it come to a simmer over medium heat, arm for about 5 minutes.

🚨Leftover Alert

1. This recipe calls for double the amount of chicken so you can use it for lunch salads. Be sure to half the amount of chicken in the recipe and grocery list if you don't want chicken for your salads.