Hearty Chicken Vegetable Soup

Name: Hearty Chicken Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 lb - chicken breasts; 3 - celery stalks, cut into 3/4” chunks; 3 - large carrots, cut into 3/4” chunks; 1 - large parsnip, cut into 3/4” chunks; 2 - small white sweet potatoes (or one large), peeled and cut into 3/4″ chunks; 2 - green onions, sliced; 1 tsp - each of sea salt, dried thyme, oregano and parsley; 4 cups - bone broth or water; 1/2 cup - frozen spinach (or a few handfuls of fresh spinach, roughly chopped or torn)

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This Hearty Chicken Vegetable Soup is what comfy, cozy winter dreams are made of.

This simple beginner recipe is AIP, Paleo, Whole30 and comes together quickly in the Instant Pot.

Hearty Chicken Vegetable Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
This Hearty Chicken Vegetable Soup is what comfy, cozy winter dreams are made of.

Ingredients

1 lb - chicken breasts
3 - celery stalks, cut into 3/4” chunks
3 - large carrots, cut into 3/4” chunks
1 - large parsnip, cut into 3/4” chunks
2 - small white sweet potatoes (or one large), peeled and cut into 3/4″ chunks
2 - green onions, sliced
1 tsp - each of sea salt, dried thyme, oregano and parsley
4 cups - bone broth or water
1/2 cup - frozen spinach (or a few handfuls of fresh spinach, roughly chopped or torn)

Instructions

Add all ingredients, except the spinach, to the bowl of an Instant Pot
Seal and set the pressure to high for 15 minutes.
Depending on your Instant Pot, it will take about 20 minutes to come to pressure. Once the 15 minute timer is complete, let the pressure release naturally for about 20 minutes, and then use a towel or a long-handled wooden spoon to open the pressure release valve (be careful not to burn yourself on the steam!).
Remove the chicken breasts to a plate and shred with two forks.
Return the shredded chicken to the Instant Pot and add the frozen spinach.
Cover and seal, but do not turn back on. Let sit for a few minutes for the spinach to warm up (or wilt, if fresh). Stir and serve!

Notes

STORAGE:

Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

SLOW COOKER:

If you prefer to use a slow cooker, cook on low for about 5 hours and then proceed to step 4.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.