Rating: 5 stars
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Hint: Using chicken stock guarantees more flavor than traditional broth and a nicer golden color in this chicken soup recipe

Recipe by Oxmoor House

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Recipe Summary test

hands-on:
10 mins
total:
10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 11 ingredients (through bay leaf) in a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 19 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove and discard bay leaf.

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  • Add chicken to cooker. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 3 minutes or until thoroughly heated, stirring occasionally. Ladle soup into 6 bowls. Sprinkle with additional oregano and pepper, if desired.

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