Instant Pot Chicken Thigh and Kale Soup
Instant Pot Chicken Thigh and Kale Soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, instant pot chicken thigh and kale soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Instant Pot Chicken Thigh and Kale Soup is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Instant Pot Chicken Thigh and Kale Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

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To get started with this recipe, we have to prepare a few ingredients. You can have instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
  1. Take 190 g onion, chopped
  2. Take 80 g carrots, chopped
  3. Make ready I knob of ginger, chopped
  4. Take Good amount of minced garlic
  5. Take 1 lb boneless skinless chicken thighs
  6. Make ready 6 cups water
  7. Prepare 5 tsp chicken bouillon paste
  8. Take 2 sprigs fresh rosemary
  9. Prepare 2 sprigs fresh thyme
  10. Prepare pepper
  11. Take Bragg's sprinkle seasoning
  12. Get dried oregano
  13. Make ready 84 g chopped kale
  14. Take some avocado oil

Perfect for a cold winter day, this Instant Pot Chicken Soup with Mushrooms and Kale is super quick to make but has an all-day taste thanks to the pressure cooker. This healthy soup recipe is great for dinner, lunch or meal prep. Take the Chicken Breasts out and shred them with a fork. Set Instant Pot to Saute mode.

Steps to make Instant Pot Chicken Thigh and Kale Soup:
  1. Turn on Saute on instant pot and add some oil
  2. Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent
  3. Add the whole chicken thighs and cook till just white - not trying to cook it
  4. Add water, bouillon, and seasoning. Add whole sprigs of herbs
  5. Set up the instant pot to pressure cook on high for 12 minutes - then let it naturally release for 7 mins - then quick release/vent to release pressure
  6. Pick out the stems of the herbs. Take out the chicken to shred. Check the internal temp of the meat, but it should be falling apart.
  7. Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale
  8. Add back shredded chicken and enjoy

Take the Chicken Breasts out and shred them with a fork. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Add baby kale and stir everything together. Garnish with black pepper and fresh parsley.

So that is going to wrap this up for this special food instant pot chicken thigh and kale soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!