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Instant Pot Detox Chicken Soup

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Cleansing & detoxing soup filled with antioxidants that boost immunity and chock full of good stuff like kale, spinach, mushrooms, celery, carrots, etc. without compromising on taste!

Click to PIN Instant Pot Detox Chicken Soup!

AN IMMUNITY-BOOSTING DETOX SOUP THAT DOESNT COMPROMISE ON TASTE

Made with ingredients like garlic, chickpeas, turmeric, mushrooms, and dark leafy greens all simmering together in a flavorful hot broth, you’ll be sure this soup is filled with tons of nutrients and antioxidants that will boost your immunity and keep you healthy and on track with your diet!

This soup is great for digestion and metabolism and also has added anti-inflammatory benefits.

I love to eat this soup with these delicious garlic and herb dinner rolls, but you could pair it with crackers, or any bread of your choice or enjoy it simply on its own.

So if you’ve been feeling a little under the weather or are just looking for a healthy, hearty soup, this is definitely the recipe for YOU!

LOVE SOUP? YOU MAY LIKE THESE…
Yield: 8 Servings

Instant Pot Detox Chicken Soup

Instant Pot Detox Chicken Soup

Cleansing & detoxing soup filled with antioxidants that boost immunity and chock full of good stuff like kale, spinach, mushrooms, celery, carrots, etc. without compromising on taste!

Cook Time 50 minutes
Total Time 50 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup mushrooms, sliced
  • 5 tsp minced garlic
  • 42 oz fat-free/low sodium chicken broth
  • 2 bay leaves
  • ½ tsp turmeric
  • ½ tsp crushed red pepper flakes
  • 1 ½ tsp sea salt
  • 15 oz can chickpeas, drained and rinsed
  • 2 medium boneless skinless chicken breast
  • 3 cups fresh spinach & kale mixture

Instructions

    1. Press the Saute button, add olive oil, onion, celery, and carrots.
    2. Keep stirring occasionally for 5 minutes.
    3. Add in mushrooms and garlic, stir another 3 minutes.
    4. Add chicken broth, chicken breast, bay leaves, turmeric, red pepper flakes, salt, and chickpeas.
    5. Lock Instant Pot lid and set pressure vent to sealing.
      Press the Manual/Pressure Cook button for 8 minutes(12 minutes if the chicken is frozen).
    6. When Instant Pot beeps, allow pressure to naturally release for 10-15 minutes and then release the remaining pressure.
    7. Shred chicken breast with two forks and add back into the pot.
    8. Press the Saute button and add spinach/kale mixture.
    9. Stir occasionally for 5 minutes.
    10. Serve and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 1059mgCarbohydrates: 21gFiber: 6gSugar: 5gProtein: 18g

Nutritional info is an estimate

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Nutritional Information?
As always nutritional information provided is an estimate. If you want more accurate nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you.

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