Good Lifestyle

Need a comforting soup will soothe your soul? ThisSnap Chicken soup and rice is perfect for this! It prepares about 8 cups of soup, perfect for your lunch (or dinner)meal meal for the week. Pair it with a long sidesalad And crusty bread, and you have yourself a delicious meal together to enjoy all week.

Is 8 portions

Ingredients

2 garlic cloves, minced
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
1 lb. chicken breast
5 cups chicken broth
1 cup wild rice
1/2 c. At tea dried thyme
2 bay leaves
1/2 c.
1/4 c.
1/4 all worn unbleached cup flour
1 cup of milk
5 c.

How to do it

1. Turn the Stir function on the instant pot. Once hot, melted 1 tablespoon of butter in the pot. Add the diced onion, chopped garlic, carrots and celery. Cook for three minutes.
2. Add the chicken breast, chicken, wild rice, dried thyme and leaves the bay. Sprinkle in salt and pepper, then seal the lid of the pot instant.
3. Go to the high pressure (manual / pressure cooking) for 20 minutes.
4. When the instant pot timer goes off, leave depressurize by itself for 10 minutes. Once finished, release the remainder of the pressure of the valve.
5. While the soup cooked, make a roux on the stove. Melt remaining 4 tablespoons butter in a saucepan.
6. Once melted, sprinkle in the flour and whisk continuously for one minute.
7. When the flour is browned, slowly pour in the milk. Whisk continuously until a thick sauce (roux) was formed.
8. Remove the leaves of the bay with tongs instant pan.
9. Remove the chicken to a cutting board and shred the two forks.
10. Return it to the Stir function. Pour in the red in the instant pot, then shredded chicken. Stir until the Roux has broken and a thick soup was formed.

RELATED: The easy way to make comfortable foods healthier.