Chicken Rice Soup

1 tablespoon oil
1 onion minced
3 large carrots peeled and diced
1 stalk celery diced
1 teaspoon garlic minced
1 teaspoon dried parsley
½ teaspoon dried thyme
1 teaspoon salt
⅛ teaspoon black pepper
5 cups low sodium chicken broth
2 chicken breasts uncooked
1 cup rice

Directions

1. In a large soup pot, heat oil (1 tbl) over medium-high heat. Add onion (minced), carrots (diced) and celery (diced) and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic (1 tsp minced), parsley (1 tsp) and thyme (1/2 tsp) and cook 1 minute.
3. Add salt (1 tsp) and pepper (1/8 tsp), broth (5 cups), chicken, rice (1 cup). Stir and bring to a boil over medium-high heat.
4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
5. Remove chicken from pot and shred.
6. Serve.

Original recipe from: https://www.spendwithpennies.com/chicken-rice-soup/

Instant Pot Chicken Congee

Jook using the instant pot is simple and easy.

Ingredients

• 1 pound (453.59 g) Boneless Skinless Chicken Thighs, cut into bite-size pieces
• 2 tablespoons (2 tablespoons) Minced Ginger
• 1 tablespoon (1 tablespoon) Minced Garlic
• 1 tablespoon (1 tablespoon) Sesame Oil
• 1 tablespoon (1 tablespoon) Soy Sauce
• 1 cup (185 g) Jasmine Rice, (or other short grain rice
• 1 teaspoon (1 teaspoon) Kosher Salt
• 1/2 teaspoon (0.5 teaspoon) Ground Black Pepper, (optional)
• 5 cups (1.25 kg) Water

Instructions

1. Place all ingredients in the inner liner of your pressure cooker or Instant Pot.
2. Press the Porridge button. If you do not have a Porridge button on your pot, set the pressure cooker to cook for 20 minutes at high pressure.
3. Let the pot sit undisturbed for 10 minutes after it is done cooking. Then release all remaining pressure.
4. Mix well, add a little more sesame oil for fragrance if you desire, and serve.