Nutrition

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Lifestyle

Immune Boosting 40 Garlic Cloves Chicken Soup

chicken soup, garlic soup, immune booster, vanessa.fit, vanessa.fitness, vanessa mclaughlin, clean eating, autumn calabrese, tosca reno, 21 Day Fix
After traveling to NYC, taking a ton of public transportation, attending a fitness conference with thousands of people, teaching my students, working at the gym, mothering my kids, and the flu going around, I started to feel a bit run down. Before taking over-the-counter remedies, I like to try boosting my immune system naturally.

Garlic is a natural antibacterial and anti parasitic. It can also relieve stuffy noses, and it's an immune system booster. 

Try it! The chicken and garlic broth will warm you right up. The most surprising aspect you'll discover is the garlic cloves melt in your mouth. They also break down slightly in the soup to create what feels like a cream of garlic broth. There will be no such thing as leftovers with this recipe, so you may want to double or triple it (don't worry, your Instant Pot can handle it).

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.

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 frozen (about 2) boneless, skinless chicken breasts
1/4 cup white wine
2 sprigs of thyme or 2 TBSP
1 quart chicken broth
2 tablespoons all-purpose flour
Salt, to taste
Parsley leaves, to garnish

DIRECTIONS
  1. 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.
  2. 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.
  3. Remove chicken breasts and place on a cutting board. Shred using two forks.
  4. In a small bowl, add about 1 cup of broth. Slowly whisk in flour to form a smooth slurry with no lumps. 
  5. Remove and discard thyme stems. Pour the slurry into the Instant Pot and stir to combine. Salt to taste (I used about 2 teaspoons).
  6. Spoon into bowls and garnish with parsley.
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