This filling soup is a terrific comfort dish. To suit your tastes, you can change the level of spice. It’s also a rather quick dish when prepared in a multi-functional pressure cooker (like the Instant Pot®) using frozen chicken!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 tablespoons minced garlic
- 4 cups sliced carrots
- 4 cups sliced fresh mushrooms
- 14 ounces pre-cooked brown rice (such as Boil-in-Bag®)
- 2 cups tri-colored quinoa (such as Boil-in-Bag®)
- 3 frozen skinless, boneless chicken breasts
- 1 (48 ounce) container chicken broth
- ½ tablespoon seasoned salt (such as Lawry’s®)
- ½ tablespoon red pepper flakes
- ½ tablespoon dried parsley
- 1 teaspoon chili powder
- 1 pinch salt and ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.
- Chicken bone broth or stock can be used in place of regular chicken broth.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 1138 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It tasted fabulous but it ended up being more of a casserole than a soup. I guess the rice and quinoa soaked up all of the broth. I went back to check and I followed all the instructions. My husband says he prefers the casserole version as he is not a big soup fan. A big plus was that I had enough to feed an army. I made it during a historic snow and ice storm in Texas and it fed 5 of us with leftovers for 2 more full meals. That will help us stretch until we are able to get more groceries in town.