La mejor sopa de pollo

Ingredientes

• 1 Tbsp olive oil
• 1 cup diced onion
• 1 celery stalk, sliced
• 6 cups chicken broth
• 16 oz boneless skinless chicken thighs
• 2 large carrots, sliced
• 1 Tbsp fresh grated ginger
• 1 tsp ground turmeric
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• Fresh ground pepper
• 1 cup acini di pepe or couscous or 1/2 cup peas
• 1 cup chopped spinach

Preparación

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and saute for 4 minutes. Pour in the broth and and add in the chicken. Let it start heating up while you grab the remaining ingredients.

3. 3

   Add in the carrots, ginger, turmeric, rosemary, thyme, salt and a few cracks of fresh pepper.

4. 4

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 8 minutes. (If you don’t have a soup button use low pressure for 8 minutes). When time is up let pot sit for 5 minutes then move valve to venting. Remove the lid.

5. 5

   Remove chicken and place on a cutting board.

6. 6

   Turn Instant Pot to saute setting. Add in the acini di pepper and let it simmer and cook for about 4 minutes, until al dente.

7. 7

   Meanwhile, chop or shred the chicken and stir it in the soup along with the spinach.

8. 8

   Ladle into bowls and serve.

9. 9

   --- Slow Cooker Instructions: ---

10. 10

    Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and celery and saute for 4 minutes. Transfer to the slow cooker.

11. 11

    Stir in the broth, chicken, carrots, ginger, turmeric, rosemary, thyme, salt and a few cracks of fresh pepper.

12. 12

    Cover and cook on low for 3 hours. Add in the acini di pepper and cook for another 15 minutes.

13. 13

    Remove chicken and place on a cutting board. Chop or shred the chicken and stir it in the soup along with the spinach.

14. 14

    Ladle into bowls and serve.