Creamy Chicken Soup Very Easy Recipe

  

Yield: 6 servings 
Preparation Time: 20 minutes 
Cooking Time: 40 minutes 

Ingredients: 
- 6 (4 ounces) grass-fed boneless chicken thighs, cubed 
- 6 ounces fresh mushrooms, chopped 
- ½ cup chopped yellow onion  
- ¼ cup chopped celery  
- ¼ cup peeled and chopped carrot  
- 4 tablespoons butter 
- 1 teaspoon dried thyme 
- Salt and freshly ground black pepper, to taste 
- 3 cups homemade chicken broth 
- 2 cups chopped fresh spinach  
- 1 cup heavy cream 

Directions:
1. In the pot of the Instant Pot, place in all of the ingredients except spinach and cream and stir to combine. 
2. Secure the lid and place the pressure valve to the “Seal” position. 
3. Select “Soup” and just use the default time of 30 minutes.  
4. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release. 
5. Remove the lid and select “Sauté.” 
6. Stir in spinach and cream and cook for about 10 minutes. 
7. Select “Cancel” and serve hot. 

Nutrition Information per Serving:  
Calories: 412 
Fat: 33 grams 
Carbohydrates: 3.9 grams  
Protein: 24 grams