Soup season is heeeerreee! (say it like Oprah in your head) Today is our first 60 degree day and I told my husband, I already feel my attitude improving. That summer heat is just not for me. If you’re like me and ready to get cozy with a warm bowl of soup then this is the recipe for you. Creamy and filling! Here’s how I did it: 👇🏻
• 2 large chicken breasts
• 48 oz chicken broth
• 1 4.3 oz box rice a roni wild rice
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 onion chopped
• 1 cup heavy cream or milk
• 1 clove garlic
• 1 tsp basil
• 1 tsp oregano
• 2 tbs olive oil
1 Set the instant pot on saute add your olive oil, garlic, onion, and veggies to the instant pot.
2 Once the onions are translucent, turn off the sauté setting, then add your chicken breast (it can go in frozen too).
3 Add in your chicken broth, box of wild rice (including seasoning packet)
4 lastly add the dried basil and oregano.
5 Secure your lid, making sure the valve is in “sealing”. Press the manual button and set for 30 minutes.
6 Once timer has gone off move valve to venting to release the pressure.
7 Remove chicken and shred.
8 Add shredded chicken back into your soup.
9 Add 1 cup of heavy cream and serve it up!
Happy cooking, friends.