Lemon Chicken Soup

Recipe from Wendy Robbin

Recipe from https://thecleaneatingcouple.com/instant-pot-healthy-lemon-chicken-soup/

Ingredients
 
1 tablespoon olive oil
1/2 cup celery chopped finely
1 cup onion chopped finely
1 tablespoon garlic minced, about 5 cloves
2 cups carrots sliced in small circles
1/2 teaspoon salt
1/2 teaspoons pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
4 bay leaves
1.5 lb boneless, skinless chicken breasts about 3 chicken breasts
6 cups chicken broth low or no salt (1.5 quarts)
1/2 cup fresh squeezed lemon juice (off to the side)
1 cup dry orzo or other pasta sub zoodles or GF pasta
 
Crockpot Instructions:
 
In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
 
Add sautéd veggies to the crockpot. Stir in carrots and spices.
 
Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.
 
Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
 
While the soup cooks bring a pot of water to a boil and cook your pasta per the directions.
 
Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
 
Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
 
Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy
 
Wendy’s notes:
 
I substituted orzo pasta for 1 cup protein penne pasta. I cooked in crockpot, but can do stove top or instant pot.

Navy Bean, Bacon & Spinach Soup

 

 Recipe from Wendy Robbin

(From https://www.skinnytaste.com/navy-bean-bacon-and-spinach-soup-pressure-cooker-slow-cooker-or-stove-top/)

 
Ingredients:
 
3 15 oz cans navy beans, rinsed and drained
4 slices center cut bacon, chopped
1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2 tbsp tomato paste
4 cups reduced sodium chicken broth
2 bay leaves
1 sprig fresh rosemary, I used a bouquet garni for tossing
3 cups baby spinach
 
 
Slow Cooker:
 
In a blender, blend 1 can of beans with 1 cup of water.
 
Saute the bacon in a skillet until crisp. Set aside on paper towels.
 
Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
 
Cover and cook low 8 hours. Remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste. To serve, ladle into 6 bowls and top with bacon.
 
 
Instant Pot:
 
In a blender, blend 1 can of beans with 1 cup of water.
 
Press Saute button then cook the bacon until crisp. Set aside on paper towels.
 
Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
 
Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.

Stove Top:

In a blender, blend 1 can of beans with 1 cup of water.

Saute the bacon in a large pot until crisp. Set aside on paper towels.

Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.

Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.