Community Gift: Chicken Veggie Soup Recipe
Hey my lovelies!
It’s cold where I’m at while writing this, and cold weather gives me a strong desire to make soup and get a good rest. As a small token of my appreciation for y’all, here’s an original chicken and vegetable soup recipe you can make with a stove top and instapot!
1 Pound Chicken Tenders, marinated
½ White onion, diced
Minced garlic to your liking (recommended: 1 tablespoon for good measure)
1 tablespoon butter, unsalted
1 12 oz bag frozen Green beans
6 oz./ ½ bag frozen spinach
1 can cream of chicken soup
1 carton chicken broth, low sodium
Seasonings to your likings (garlic powder, onion powder, smoked paprika, parsley, thyme, rosemary, pink Himalayan salt)
Egg noodles (roughly 6 ounces)
Clean and marinade your chicken tenders for up to 24 hours before preparing the rest of your soup for best flavor. If you're not able to marinade, you can season the meat to your liking upon prep time.
Dice your onion and mince your garlic. Sautee them in butter until translucent.
Add your frozen vegetables and cook until no longer frozen. Add a touch of water to your pan/skillet/pot to avoid burning your veggies.
Transfer veggies into your Instapot. In your same skillet, add butter and water to cook your chicken tenders until they are cooked through fully. Once cooked, add it into your Instapot.
Add broth and cream of chicken soup to your Instapot.
Finish by adding egg noodles to your Instapot and finalize any seasonings.
Close the lid and set your soup to the soup setting (35 minutes, high heat)
Release pressure as instructed safely and enjoy your soup!!
This is a meal that takes about an hour total with prep, cooking and clean up. I made this soup out of things I had in the pantry and freezer, and it's become an instant remake recipe for me. I hope this recipe finds you well! Much love my lovelies,