Welcome to my latest recipe post! Today, I want to share two of my favorite cold-weather soup recipes: Avgolemono Soup and Instant Pot Buffalo Chicken Soup. These soups are hearty, comforting, and perfect for a cozy night in. Let’s get started!
Avgolemono Soup:
First up, we have Avgolemono Soup. This Greek classic is a lemony chicken soup with a silky, creamy texture thanks to the addition of eggs. Here’s what you’ll need:
Ingredients:
– 6 cups chicken broth
– 1/2 cup long-grain white rice
– 3 eggs
– Juice of 2 lemons
– 1 cooked chicken breast, shredded
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, bring the chicken broth to a boil. Add the white rice and reduce heat to a simmer. Cook for 20-25 minutes, until the rice is tender.
2. In a small bowl, beat the eggs and lemon juice together. Slowly add about 1 cup of the hot broth to the egg mixture, whisking constantly to prevent the eggs from curdling.
3. Slowly pour the egg mixture back into the pot of soup, whisking constantly.
4. Add the shredded chicken to the soup and simmer for another 5-10 minutes, until the soup thickens slightly.
5. Season with salt and pepper to taste, and garnish with fresh parsley if desired.
And there you have it! This Avgolemono Soup is tangy, creamy, and filling. It’s perfect to make for a family gathering or to warm you up on a cold winter night.
Instant Pot Buffalo Chicken Soup:
Next, we have Instant Pot Buffalo Chicken Soup. This spicy soup is perfect for those who love a little kick in their meals. Here’s what you’ll need:
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup Frank’s RedHot sauce
– 1/2 cup heavy cream
– Salt and pepper to taste
– Blue cheese crumbles (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Set your Instant Pot to sauté mode. Add the olive oil, onion, and garlic and cook until the onion is translucent.
2. Add the chicken breasts to the pot and brown on both sides.
3. Add the chicken broth and Frank’s RedHot sauce to the pot.
4. Set your Instant Pot to manual mode and cook on high pressure for 15 minutes.
5. Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
6. Remove the chicken from the pot and shred with two forks.
7. Add the heavy cream to the soup and stir to combine.
8. Return the shredded chicken to the pot and stir to combine.
9. Season with salt and pepper to taste, and garnish with blue cheese crumbles and fresh parsley if desired.
This Instant Pot Buffalo Chicken Soup is spicy, creamy, and delicious. It’s perfect for game day or any day when you’re in the mood for a little heat.
FAQ:
Q: Can I make these soups ahead of time?
A: Yes! Both soups can be made ahead of time and refrigerated or frozen. Just reheat gently on the stove or in the microwave when you’re ready to enjoy.
Q: Are these soups keto-friendly?
A: The Avgolemono Soup is relatively low in carbs, but the rice may not be appropriate for a strict keto diet. The Instant Pot Buffalo Chicken Soup contains some carbs from the onion and hot sauce, but you can make it keto-friendly by omitting the onion and using a low-carb hot sauce.
Video:
For a step-by-step visual guide to making these soups, check out this video on my YouTube channel:
[insert embedded YouTube video here]
Product Recommendation:
If you’re looking for a reliable Instant Pot to make your soups and other meals, I highly recommend the Instant Pot Duo 6 Quart. You can find it on Amazon here: https://amzn.to/3lr1RSn
I hope you enjoyed these delicious soup recipes and that they keep you warm and cozy this winter season. Let me know in the comments which soup you’re excited to try first!
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