A healthy light dinner or a lovely light lunch!
Instant Pot Summer Vegetable Soup
1 lb chicken breast cut into small pieces
1 28 ounce can crushed tomatoes
4 carrots peeled and diced
3 cloves minced garlic
1/2 cup barley, can sub rice, farro or quinoa
6 cups chicken broth
2 T olive oil
1/2 tsp garlic powder
1/2 tsp celery salt
2 tsp salt
1 tsp pepper
2 zucchini, diced
2 cup frozen corn
Put the chicken, tomatoes, carrots, garlic, barley, chicken broth, garlic salt, celery salt, salt and pepper into the instant pot. Lock on the lid and set to high pressure for 20 minutes. Do a "Quick Release"
Add the zucchini and corn, lock on the lid and set to high pressure for 5 minutes. Do a Quick Release.
Adjust the seasoning.
I topped my soup with Parmesan cheese and a chiffonade of basil. Delish!
I made this soup for a friend who was under the weather, he loved it! I included some crusty bread, and everyone's favorite
JJ's Extreme Chocolate Chip Cookies! Heaven!______
Summer is about to begin, we are headed to our home in the Pacific Northwest today, meeting two of our children and families for a long weekend over the Memorial Day holiday. Fun times ahead!
Thanks for another hit with the family!ReplyDelete