Description
A cozy and creamy chicken and potato soup made with ground chicken, vegetables, lemon and mascarpone. Easy to cook in the Instant Pot, slow cooker or on the stovetop. Comforting, hearty and perfect for weeknights or meal prep.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 2 carrots, peeled and diced
- 1 medium yellow onion, chopped
- 1 lb butter potatoes, quartered
- 3 stalks of celery, chopped
- (optional) chopped fresh mushrooms
- 2 tsp Italian Seasoning
- salt & pepper
- 3 garlic cloves, minced
- 2 lbs ground chicken or turkey
- 8 – 10 ounces fresh spinach
- 4 cups chicken stock
- 1/4 cup fresh-squeezed lemon juice
- 1/4 cup mascarpone cheese or 1/2 cup heavy whipping cream
Optional: top with fresh grated Parmesan cheese!
Instructions
- Set the pressure cooker function to sauté. Add 1 Tbsp oil and allow to heat up.
- Add carrots, onion, potatoes, celery and mushrooms. Sauté for three minutes.
- Add garlic, Italian seasoning, salt and pepper. Sauté for one more minute.
- Add ground chicken. Cook, breaking up the chicken until it’s no longer pink.
- Pour in the chicken stock. Place the lid on the pressure cooker and set the valve to “Sealing.”
- Cook on High Pressure for 10 minutes.
- Allow for the pressure to release naturally for about 5-10 minutes. After 5-10 minutes, move the valve to “Vent” and remove lid.
- Add the spinach, mascarpone cheese (or cream) and mix well. Then add the lemon juice. Stir until incorporated.
- Serve with fresh cracked black pepper, fresh parsley and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipe
- Method: InstantPot