One of our favorite ways to sneak in extra veggies is with a delicious & nourishing soup! Today I’m sharing with you how to make this veggie & protein packed Lemon Chicken Spring Soup that is super fresh, easy & quick to make in the Instapot!
Lemon Chicken Spring Soup
Ingredients
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 tablespoons cooking oil
- 2 teaspoons minced garlic
- 1 chicken breast
- 3 cups soup stock
- 1 box pre-cooked pasta
- 1 teaspoon yellow mustard
- 1 cup green peas
- 1 Limoneira classic lemon
- Micro greens
- Pea pods
- Radish
Instructions
- Using an Instapot, add onion, celery, carrots, garlic and cooking oil and set to sauté for 5 minutes.
- Add in chicken breast and soup stock and set to seal high pressure for 8 minutes.
- Quick release, remove chicken and shred with two forks.
- Add chicken back into pot along with lemon zest, juice of full lemon, green peas, pre-cooked pasta, and mustard.
- Ladle soup into bowls and top with micro greens, pea pods and radish slices!
Tried this recipe?Let us know how it was!
