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We hope you got insight from reading it, now let's go back to instant pot chicken thigh and kale soup recipe. You can have instant pot chicken thigh and kale soup using 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Instant Pot Chicken Thigh and Kale Soup:
- Use 190 g of onion, chopped.
- Use 80 g of carrots, chopped.
- You need of I knob of ginger, chopped.
- Take of Good amount of minced garlic.
- Prepare 1 lb of boneless skinless chicken thighs.
- Provide 6 cups of water.
- Take 5 tsp of chicken bouillon paste.
- Provide 2 sprigs of fresh rosemary.
- Use 2 sprigs of fresh thyme.
- Provide of pepper.
- You need of Bragg's sprinkle seasoning.
- Use of dried oregano.
- You need 84 g of chopped kale.
- Provide of some avocado oil.
Steps to make Instant Pot Chicken Thigh and Kale Soup:
- Turn on Saute on instant pot and add some oil.
- Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent.
- Add the whole chicken thighs and cook till just white - not trying to cook it.
- Add water, bouillon, and seasoning. Add whole sprigs of herbs.
- Set up the instant pot to pressure cook on high for 12 minutes - then let it naturally release for 7 mins - then quick release/vent to release pressure.
- Pick out the stems of the herbs. Take out the chicken to shred. Check the internal temp of the meat, but it should be falling apart..
- Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale.
- Add back shredded chicken and enjoy.
Behold: The easiest, tastiest chicken soup recipe on the block, complete with white beans and kale. Therefore, the term instant pot chicken soup with chicken thighs is a bit misleading. As Close to Bone Broth as You Can Get Without the Wait. But to make Instant Pot chicken thighs soup, you'll have to pick the best setting on the appliance. I use the soup button because it's designed to simmer.
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