Only 10 minutes of active prep time for this comforting Chicken and Rice Soup! It’s a breeze to make in the Instant Pot. 241 calories and 5 Weight Watchers Freestyle SP
Chicken and rice soup is one of those meals that I crave when the temperatures drop or when one of the season’s pesky colds or coughs takes hold. No matter how much hand washing and Vitamin C popping we do, at least one virus manages to sweep through the family each year. Homemade soup recipes are the best tonic as soon as the sneezing and sniffling starts.
Out comes the Instant Pot for some chicken rice soup love! And why do I like making this soup in the Instant Pot as opposed to using the stovetop?
Two words…chopping chicken. We all have those tasks in the kitchen that we despise, right? One of mine is cutting up chicken to be sautéed. It’s a completely irrational pet peeve and usually I just suck it up and do it anyways, but if I have an option to avoid it, I’m definitely taking the easy route!
Putting the chicken breasts in whole (then shredding) and having the option to use frozen chicken breasts (more on that in a moment) makes my life a whole lot easier. Plus, it means I can make this soup for dinner, even if I haven’t remembered to defrost some chicken breasts earlier in the day.
2 teaspoons olive oil
½ yellow onion chopped
1 large carrot cut into thin half-circles
1 large stalk celery diced
3 garlic cloves minced
1 teaspoon dried thyme
¾ teaspoon crushed dried rosemary
5 cups low sodium chicken broth
1 pounds boneless skinless chicken breasts
¾ cup brown rice uncooked
1/2 teaspoon salt
¼ teaspoon ground pepper
¼ cup minced flat-leaf parsley
salt & pepper to taste
Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrot and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the garlic, thyme and rosemary. Cook, stirring constantly, for 30 seconds.
Pour in the chicken broth and stir to combine.
Add the chicken breasts, brown rice, salt and pepper to the Instant Pot.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
Once the time is expired, use natural release for 10 minutes, then quick release.
Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot.Stir in the parsley and season with salt and pepper to taste. Serve.
Weight Watchers Points: 5 (Freestyle SmartPoints), 6 (Points+)