Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, instant pot chicken thigh and kale soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Instant Pot Chicken Thigh and Kale Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Instant Pot Chicken Thigh and Kale Soup is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Instant Pot Chicken Thigh and Kale Soup:
- Make ready 190 g onion, chopped
- Take 80 g carrots, chopped
- Get I knob of ginger, chopped
- Get Good amount of minced garlic
- Prepare 1 lb boneless skinless chicken thighs
- Get 6 cups water
- Take 5 tsp chicken bouillon paste
- Prepare 2 sprigs fresh rosemary
- Make ready 2 sprigs fresh thyme
- Prepare pepper
- Get Bragg's sprinkle seasoning
- Get dried oregano
- Make ready 84 g chopped kale
- Make ready 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:
- Turn on Saute on instant pot and add some oil
- Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent
- Add the whole chicken thighs and cook till just white - not trying to cook it
- Add water, bouillon, and seasoning. Add whole sprigs of herbs
- 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
- 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.
- Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale
- 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.
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