Chicken w/ Brown Rice Soup

• Meat

  • 2 Chicken breasts, frozen

• Produce

  • 1 cup Carrots
  • 1 cup Celery
  • 1/2 tsp Garlic powder
  • 1 cup Onion
  • 1 cup Peas, frozen
  • 1 tsp Thyme

• Canned Goods

  • 6 cups Broth

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Coconut oil

Found on anointedwithoilofjoy.com

Ingredients

• 2 frozen chicken breasts (I used smaller sized ones)
• 6 cups broth (I add better than bouillon chicken base to warm water, its a money saver)
• 2 cups cooked brown rice
• 1 cup diced carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup frozen peas
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 teaspoon coconut oil

Directions

• Turn IP onto saute, add teaspoon of coconut oil. Add in onions, celery and carrots. Saute for several minutes until veggies start to soften. Place chicken breasts in the pot. Add broth, peas and seasonings to pot. Stir in rice. I added mine straight from the freezer. Stir gently, making sure chicken breasts stay at the bottom. Set pressure cooker for 12-15 minutes high pressure, longer if the breasts you are using are larger. Allow the pressure to release naturally, about 20 minutes. I then took the breasts out and shredded them easily, returned the meat to the pot, stirred and served.

Nutrition