Servings
Font
Back
0 from 0 votes

Instant Pot Lebanese Chicken Soup

Lebanese chicken soup is ready in no time thanks to the instant pot. Filled with chick peas, lemon juice, cinnamon and spinach, this chicken soup recipe is naturally gluten free.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 236 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 2 large carrots (diced)
  • 1 medium onion (diced)
  • 3 talks celery (diced)
  • 15 ounces cooked chickpeas (drained and rinsed)
  • 2 ix-ounce chicken breasts (boneless, skinless)
  • 1 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup lemon juice
  • 8 cups chicken broth (low sodium)
  • 8 cups baby spinach

Instructions

    Cup of Yum
  1. Place the carrots, onions, celery and chick peas in the bottom of the liner pot. Top with chicken breasts then add cinnamon, garlic powder, salt, pepper, lemon juice and chicken broth. 
  2. Close the lid, make sure the vent is closed then press “SOUP”.  Once the timer goes off, release the pressure naturally using NPR. This may take up to 30 minutes.
  3. Remove the lid then carefully shred the chicken breasts using two forks. Stir in the spinach before serving, stirring it for 1-2 minutes or until it’s wilted. Check for seasoning and add more salt, pepper or lemon juice to taste.

Notes

  • To reduce the total sodium, use dried chick peas, homemade or salt-free chicken broth and organic chicken. 

Nutrition Information

Serving 2cups Calories 236kcal (12%) Carbohydrates 28g (9%) Protein 27.7g (55%) Fat 3.7g (6%) Saturated Fat 0.3g (2%) Monounsaturated Fat 3.3g Cholesterol 48mg (16%) Sodium 2229mg (93%) Fiber 8.6g (34%) Sugar 7.1g (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 236

% Daily Value*

Serving 2cups
Calories 236kcal 12%
Carbohydrates 28g 9%
Protein 27.7g 55%
Fat 3.7g 6%
Saturated Fat 0.3g 2%
Monounsaturated Fat 3.3g 17%
Cholesterol 48mg 16%
Sodium 2229mg 93%
Fiber 8.6g 34%
Sugar 7.1g 14%

* Percent Daily Values are based on a 2,000 calorie diet.