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Instant Pot Chicken Lemon Soup
Course
dinner
Cuisine
American
Keyword
all-purpose flour, chicken, Chicken Lemon Soup
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
72
kcal
Author
Corrie
Ingredients
2
teaspoon
garlic
minced
½
cup
onion
sliced
½
cup
celery
chopped
½
cup
carrot
chopped
2
tablespoon
olive oil
⅓
cup
chicken
cooked and shredded
16
ounce
canned chicken broth
⅓
cup
coriander
fresh and chopped
2
tablespoon
all purpose flour
¼
cup
lemon juice
fresh
salt
to taste
pepper
to taste
Instructions
Turn the instant pot on and select sauté.
Add olive oil, onions, celery and garlic.
Sauté them till they become tender and soft.
Add all ingredients except flour and lemon juice.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 10 minutes, release the pressure naturally through steam vent.
Add flour, lemon juice and whisk well.
Add shredded chicken into the soup.
Cook till the soup becomes thick.
Serve hot and season it with salt and pepper.
Nutrition
Calories:
72
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
18
mg
|
Potassium:
103
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1885
IU
|
Vitamin C:
6
mg
|
Calcium:
14
mg
|
Iron:
1
mg