2 organic free range chicken breasts
2 - 3 tsp poultry seasoning
4 cups chicken broth
1 can full fat coconut cream
2 - 3 cups broccoli florets, stems chopped off
2 -3 carrots, peeled, chopped
4 - 5 celery stalks, chopped
½ white onion, diced
4 garlic cloves, minced
2 tbsp ghee
Sea salt, to taste
Pepper, to taste
2 bay leaves
½ cup white basmati rice
½ tsp turmeric powder
½ tsp lemon pepper
Optional spices for more flavour: garlic powder, onion powder
On a cutting board, season both sides of chicken breasts with sea salt, pepper, and poultry seasoning.
Heat up a large pot on high heat with 1 tbsp ghee and a little bit of garlic.
Then add the seasoned chicken breast, brown each side, 1 min each or until crispy brown.
While the chicken is browning add about an inch of chicken broth to an instant pot.
Then place rack inside. Once chicken has browned, transfer the chicken to the instant pot.
Click the manual setting on the instant pot, then set the timer for 10 minutes. Then let it run its cycle, allowing it to naturally release for 10 minutes at the end.
Once it is done running its cycle, allow it to quick release it when it’s done. Knock the lever over the right where it says venting.
Once it’s done, you can safely remove the lid.
Then transfer the chicken to a cutting board and shred.
In the same pot that the chicken was in, heat it back up to medium heat. Then add 1 tbsp of ghee, garlic, and onion, cook until translucent.
Once the onion is translucent add the carrots and celery.
Then add sea salt, pepper, poultry seasoning, turmeric powder, lemon pepper, and allow to cook for another 5 minutes.
Then add 4 cups of chicken broth, uncooked rice and bay leaves.
Bring to a boil, reduce heat to low, and allow to cook for 20 minutes, until the veggies and rice are tender.
Taste your soup to see if it needs more salt, pepper or seasonings. I added more salt, pepper, garlic powder and onion powder here. Then add the shredded chicken, 1 can of coconut milk, and broccoli.
Leave the soup on low for another 10 minutes.