Chicken soup is nourishing, comforting and down-right delicious. By using store-bought basil pesto and cooking the soup in your Instant pot you can quickly brighten up a simple no-frills chicken soup recipe and turn it into the stuff dreams are made of.
Ok, that might be a pretty exaggerated statement, but really. This soup is good.
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I created this soup out of pure laziness. It’s true.
It was cold outside and our fridge was pretty bare. I didn’t feel like getting out of my pajamas (#momlife?😅) and I most definitely didn’t feel like bundling up the kids for a trip to the grocery store. These days a simple errand can easily turn into a tantrum-filled afternoon adventure. It’s SUPER fun.
Because Arjun has been boycotting naps and his current goal in life is to ensure his baby brother also boycotts naps, I didn’t have a lot of time to cook. I turned to my new best friend, my Instant Pot, to help me out. I gave the kids a banana to buy myself a bit of time, and got to work.
The banana only bought me about 10 minutes, so luckily this soup doesn’t take much prep-work. I chopped some onion, diced some carrots and celery and threw all the ingredients into the pot.
I noticed I had an open jar of basil pesto in the fridge and figured I might as well use it up. I was a bit worried that the pesto would make my soup a bit too oily, so I decided it’d be better to use chicken breast rather than thigh meat.
Because I’m not much of a planner, all I had was frozen chicken breasts. So that’s what I used.
The soup was done within 20 minutes, and it was pure bliss. Even the baby couldn’t get enough of the broth, he loved it!
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As always, if you make the recipe, I’d love to hear what you think! Let me know in the comments below.
Looking for other Instant Pot soup recipes?
Check out this delicious Cauliflower, Sausage and Kale Soup
