sea salt & fresh ground black pepper – Fresh ground black pepper is best black pepper! Add these ingredients to your preferred taste.dried basil & thyme – Soup flavors that I don’t usually have fresh around my house, so using dried is just fine (don’t hate me).Sometimes I have it on hand, sometimes I don’t! dried parsley – Optional skip the dried parsley and add 1 tablespoon chopped fresh parsley after cooking.However, I would suggest sticking with brown rice, as other kinds of rice have different cook times in the Instant Pot. brown rice – I tried two kinds of brown rice and they both worked great: long grain brown rice and quick cooking brown rice.chicken breasts – You can use fresh or frozen chicken breasts here, I tried both! I would suggest skipping chicken thighs, they may come out a little too overdone.chicken broth – I use the low-sodium variety from Costco.Slice and then roughly dice up the ginger in a similar size as the garlic. Use a spoon or a veggie peeler to remove the peel. fresh ginger – I used just over 3 ounces of fresh ginger root before peeling.garlic – Someone shared with me the phrase “measure garlic with your heart” and I think it is the most appropriate for soup.You want about 3 cups total of this diced mixture (a little more is okay too). ![]() onion, carrot, & celery – AKA mirepoix.avocado oil – I prefer using avocado oil to saute my veggies because of the high smoke point and neutral flavor.Let’s have a look at the ingredients with all my comments! If you don’t like ginger, you will not like this soup. This soup is seriously full of veggies, but the main star is ginger. What are the ingredients in this Instant Pot Ginger Chicken & Rice Soup?
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