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Instant Pot Immune Boosting Lemon Chicken & Spinach Soup

Published: March 23, 2019 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 22 Minutes
Serves Serves 6
Instant Pot Immune Boosting Lemon Chicken & Spinach Soup
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It’s springtime and the flu season is still in full force, this is why it is important for the body to build up immunity to stay healthy. In this delicious comforting soup, I used superfoods such as lemon, spinach, garlic, ginger, and turmeric all of which are packed with antioxidants. Antioxidants may help to lower your risk of infection this is why it is important to increase your antioxidant intake during the flu season. What I love about this soothing Instant pot immune boosting lemon chicken and spinach soup recipe is, it’s speedy and super easy. Some scientific studies found that chicken soup has anti-inflammatory properties making this soup good for soothing cold and flu symptoms. Check out my favourite Instant pot and kitchen gadgets in our online store

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Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 organic celery stalks, diced
  • 1 Tbsp. Grated fresh ginger
  • 1 Tbsp. Grated fresh turmeric or 1 tsp. GF ground turmeric
  • 1 GF bay leaf
  • 1/4 tsp. GF ground black pepper
  • 1/8 tsp. GF ground cloves
  • 4 medium organic carrots, diced
  • 6 organic free-range, skinless, chicken thighs or drumsticks
  • 1/2 small lemon
  • 8 cups of water
  • 1 tsp. Himalayan salt
  • 3 garlic cloves, minced
  • 8 oz. organic baby spinach, roughly chopped

    • Instructions

  • Set Instant Pot to sauté. Add olive oil, once heated add onions and celery, cook for 5 minutes, stirring often. Turn the instant pot off
  • Stir in ginger, turmeric, bay leaf, black pepper and cloves until combined.
  • Add carrots, chicken, lemon, water and salt. Lock the lid with the valve in closed position. Set to manual, and set the timer to 17 minutes. When the time is up, quick-release the steam.
  • Once the steam is released, remove the lid. Remove bay leaf and lemon. Add garlic and spinach into the hot soup and stir. Enjoy!


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