A cozy and nutritious lemon chicken and veggie soup that's easy to prepare and perfect for Sunday dinners or meal prep. Packed with a variety of vegetables and flavorful spices, this soup is comforting and healthy, ideal for any day of the week.
1: Set Instant Pot to sauté over medium. Add olive oil, onion, and garlic. Cook, stirring occasionally, for 4 minutes.
2: Stir in celery, carrots, cabbage, and green beans, then add the spices, broth, and diced tomatoes with their juices. Give everything a good stir, then submerge chicken breasts into the soup.
3: Secure Instant Pot lid, then set to PRESSURE on HIGH for 20 minutes. Allow steam to release naturally for 10 minutes, then manually release the remaining steam.
4: Remove chicken breasts and shred with 2 forks, then stir back in with the baby spinach and juice of 1 lemon. Taste and adjust seasonings or ginger if needed; Serve with an extra squeeze of lemon juice and enjoy!
5: Leftovers can be stored in the refrigerator for up to 4 days, or in the freezer for up to 3-4 months.
