A Weekend Away
We got to go on an impromptu weekend trip to my dads’ trailer at Port Susan Camping Club last weekend when the stars aligned with our plans. We spent some much needed time together in the sun, at the beach and just hanging out with family. Naturally, in all the hurry to sort out groceries and packing I completely forgot to plan ahead for this weeks meal prep. Luckily, I thought of this easy instant pot chicken soup recipe that I have made many times before but never really wrote down the recipe.
Easy Instant Pot Chicken Soup
All you need for this one is cooked chicken, sausage, beans, chicken stock, whatever veggies you have on hand, water and herbs and spices. I used precooked 2 rotisserie chickens from Superstore, Johnsonville hot Italian sausage (use mild if you want to feed it to picky kids!) navy beans, low sodium chicken stock, carrots, celery, onions, and fresh thyme and oregano from my herb garden.
Substitutions: No instant pot, no problem!
You can mix it up any way you want, add potatoes, use a different kind of beans, omit the sausage, whatever! The same goes for cooking method. If you don’t have an instant pot that’s fine, just use a large pot, over medium heat. Add the oil, then the garlic and veggies and saute for a couple minutes until fragrant, add the soup stock and the water, simmer for 10 minutes. Add the rest of the ingredients bring to a boil and then lower the heat to simmer for another 20 minutes. The other steps are the same! It’s not more difficult using a regular pot it just takes longer and you have to watch the pot more.
I hope you’ll try this recipe next time you’re pressed for time and still need to meal prep! Let me know how it goes in the comments below.