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Leftovers EPC (Electric Pressure Cooker) Chicken Soup

  • Author: Sharon Matten Kosher Everyday
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Description

Leftover roasted chicken and potatoes make a fantastic, hot, comforting weekday hearty chicken soup.


Ingredients

Scale
  • Leftover roasted chicken (at least 2 chicken breasts or chicken thighs, skin and bones removed), torn into chunks.
  • Leftover roasted potatoes
  • 1 cup brown rice, uncooked
  • 1 pound carrots, peeled and cut into 1 inch pieces
  • 64 ounces low sodium chicken stock

Instructions

  1. Place all the ingredients into the Electric Pressure Cooker Pot.
  2. Set the mode to “Soup”. Lock the lid and seal the vent. Cook for 30 minutes.
  3. Allow the pressure to release naturally for 20 minutes, then manually release the pressure.
  4. Serve hot.

Notes

  • If you don’t have leftovers, you can purchase grocery store rotisserie chicken and add fresh potatoes.
  • You can use a pound of baby carrots. I’d cut them in half before adding them to the recipe.
  • This soup can also be made on the stove top or in a slow cooker. Adjust the cooking time accordingly.

Nutrition

  • Serving Size: 8

Ingredients

Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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