Chicken Vegetable Soup

Use an Instant Pot for fabulous flavor that defies time.


  • 2 tablespoons olive oil
  • 4 chicken thighs (bone in)
  • 1 onion - diced
  • 2 carrots - diced
  • 2 Olivia’s Organics celery stalks - diced
  • 1 small head broccoli - cut into small florets
  • 2 cloves garlic - minced
  • 3 cups vegetable broth
  • 2 cups water
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and pepper - to taste
  • 2 handfuls Olivia’s Organics Baby Spinach, Baby Kale or Power Blend - chopped


  • Set Instant Pot to sauté mode and when heated, add olive oil. Add chicken to pot and brown on both sides.
  • Remove chicken and add in the onion, carrots, celery, broccoli and garlic and sauté for just a few minutes. 
  • Add in the vegetable broth, water, Worcestershire sauce, bay leaf and thyme, season with salt and pepper, and add the chicken back in. Stir to combine. 
  • Place the lid on and lock the top. Change setting to pressure cook mode and set for 7 minutes.
  • When done, let the steam release naturally. Open the top and stir in the greens. For a denser soup, add in cooked pasta, noodles or rice and serve.

Categories: Power Greens, Soup, Instant Pot