Take out your Instant Pot to make this healthy Asian chicken soup spiced with ginger, garlic, and cilantro.
Recent research promotes the healing benefits of chicken soup, and while it certainly won’t cure a common cold, a warming broth loaded with chicken and vegetables will definitely soothe an aching body.
Chicken soup like grandma used to make with carrots, celery, and noodles is definitely a comfort food, but I prefer Asian flavors in my chicken soups. I like the kick garlic or ginger gives to an Asian chicken soup, and the fact that I can load the pot with a variety of vegetables – I’m never bored.
To whip up this soup in minutes, I took out my Instant Pot. It’s a slow cooker, pressure cooker, rice maker, yogurt maker, etc. This pot does everything, and I’ve never regretted my purchase.
I sauteed cubed chicken breasts with coconut oil (I love this healthy oil for Asian dishes), then tossed in shredded carrots and sliced mushrooms I’d purchased at the store – why shred when the store will do it for me for pennies!
After the vegetables softened, I added my go-to chili garlic sauce, ginger, soy sauce, and broth, then turned the Instant Pot on pressure cook to do its work.
In minutes I was ready to toss in a can of bean sprouts and cooked brown rice to add more substance to my Asian chicken soup (though you could skip either or both). I just happened to have them in the pantry, and you know me, why should I stop when I can add one more thing to improve my dish.
To finish off my bowl, sliced green onion and cilantro added color and a burst of fresh flavor.
Shake It Up!
Add whatever vegetables you have on hand. Zucchini, finely chopped celery, yellow squash, and snow peas would work well. Cubed boneless pork would be nice too, though I’m not sure it boasts the same flu-fighting benefits. Still, pork would be fantastic!
FYI – If you still have summer zucchini in the kitchen, this Thai chicken soup with zucchini noodles is one of my favorite soups!
Instant Pot Spicy Asian Chicken Soup
20 minPrep Time
25 minCook Time
45 minTotal Time
- 2 cups chicken breast, cubed into bite sized pieces
- 2 teaspoons coconut oil
- 1/2 cup onion, chopped
- 2 cups carrots, shredded
- 8 ounces mushroom , sliced
- 6 cups low sodium chicken broth
- 2 teaspoons chili garlic sauce, add more if you like heat
- 2 teaspoons ginger, minced
- 1 tablespoon low sodium soy sauce
- 14 ounces bean sprouts, canned, rinsed and drained
- 2 cups brown rice, cooked (optional)
- 3/4 cup green onion, sliced
- 3/4 cup cilantro, chopped
- Heat the instant pot on the saute mode (or saute in a stock pot over medium-high heat). Add coconut oil and allow to get hot. Add chicken and onions and cook for 3 - 5 minutes.
- Add carrots and mushrooms and cook another 5 minutes stirring often.
- Add broth, chili garlic sauce, ginger, and soy sauce. Turn the Instant Pot to pressure cook mode on high for 10 minutes. Use quick release mode when the timer goes off. If you aren't using an Instant Pot, continue to cook chicken soup over the stove for 25 - 30 minutes until chicken is cooked through and vegetables are softened.
- Add bean sprouts and rice to the pot and allow to heat through.
- Serve with green onion and cilantro.
Food energy: 252kcal
Weight Watchers Smart Points 6
Saturated fatty acids: 2.29g
Total fat: 4.71g
Calories from fat: 42
Carbohydrate, by difference: 25.86g
Total dietary fiber: 3.26g
Total sugars: 3.80g
Products I used for this recipe – Instant Pot. If you decide to make a purchase, Amazon will pay me a commission for it. This doesn’t cost you anything additional. These commissions help support the cost of authoring this blog, so thank you!