Description
An easy, quick to make dinner soup coming right up! This lemon-chicken soup recipe comes together in just 25 minutes with the help of an Instant Pot. It’s made with fresh vegetables, shredded chicken breast, and no noodles! You can’t go wrong with a big warm bowl of this homemade soup!
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 yellow onion, diced
- 3 large carrots, large dice
- 1 teaspoon salt
- 1/4 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 6 cups chicken stock
- juice from 1 lemon
- large handful fresh spinach
- 1 teaspoon minced fresh thyme
Instructions
- Place the chicken in the bottom of the Instant Pot. Add the onion, carrots, salt, lemon pepper, garlic powder, dried thyme and chicken stock. Give a quick stir then close the lid, making sure the valve is on seal.
- Cook on manual high pressure for 10 minutes. Manual release and remove chicken to shred with two forks. Place chicken back into the pot then stir in the spinach, thyme and fresh squeezed lemon juice. Add more salt to taste. Enjoy!