Chicken Soup With 40 Cloves of Garlic
From Anna Monette Roberts, POPSUGAR Food
Notes
Read all the instructions of the Instant Pot before cooking with it! This recipe may not contain all of the specific safety instructions as they appear in the manual.
To make this gluten-free, sub flour with arrowroot starch [1].
If you don't have an Instant Pot but you want to make this recipe over a stovetop, you can sauté the garlic cloves over medium-high heat. Follow the instructions in the recipe, but instead of pressure cooking the soup, simmer the soup (covered) for about 25-30 minutes, until the chicken is cooked through. Remove the breasts and shred them on a cutting board. Continue cooking cloves until they are easily pierced with a fork. Return chicken to pot and follow the rest of the recipe as it appears.
Ingredients
- 1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
40 cloves of garlic (prepeeled to make life easy or 3 whole heads garlic, peeled)
1 pound (about 2) boneless, skinless chicken breasts
1/4 cup white wine
2 sprigs of thyme
1 quart chicken broth
2 tablespoons all-purpose flour
Salt, to taste
Parsley leaves, to garnish
Directions
- Plug in the Instant Pot and press the [Saute] button. When it beeps and "Hot" appears on the LED display, add butter, olive oil, and garlic, and cook, stirring occasionally for 5 minutes, or until garlic becomes completely caramelized. Add wine and continue cooking until it nearly evaporates. Add chicken, thyme, and broth. Close lid as manual instructs, making sure the pressure release handle is secured in the sealed position.
- Press [Manual] button and use the [+] or [-] buttons to choose 8 minutes of cook time. Once Instant Pot has finished the cook time, unplug Instant Pot. Use the "Quick Release" method of opening the cooker by carefully turning the pressure release handle to the "venting" position to let out steam until the float valve drops down. Carefully open the lid.
- Remove chicken breasts and place on a cutting board. Shred using two forks.
- In a small bowl, add about 1 cup of broth. Slowly whisk in flour to form a smooth slurry with no lumps.
- Remove and discard thyme stems. Pour the slurry into the Instant Pot and stir to combine. Salt to taste (I used about 2 teaspoons).
- Spoon into bowls and garnish with parsley.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 4 servings