Instant Pot Chicken Soup With Rice – Only 2 Weight Watcher Freestyle Points Per Serving

I love a good chicken soup… I also love a great healthy meal that my whole family can enjoy, which is why I absolutely LOVE this Instant Pot Chicken Soup With Rice, all healthy organic ingredients from Whole Foods 365, all completely guilt-free. So incredibly easy, you’ll wonder why you never made this before 🙂

I went over to my local Whole Foods Market 365 in Lake Oswego to see the new store and get my fresh ingredients for Instant Pot Chicken Soup With Rice. The store is GORGEOUS and so easy to roam around, I found everything I needed pretty quickly. I love that I don’t really need to worry about lots of additives and chemicals, it’s like a friendly organic wonderland… a few items I picked up were some bok choy, marinated chicken, and kale – all organic and natural.

I especially love the organic produce section which is where I picked up some of the ingredients for this amazing dish.

Here’s my recipe for Chicken Soup with Rice – it’s only 2 Weight Watchers Freestyle Points per serving too. YAY!

Chicken Soup With Rice

serves 6, 2 WW FS Points per serving

Yield: 6

Instant Pot Chicken Soup With Rice - Only 2 Weight Watcher Freestyle Points Per Serving

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Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 cup white rice
• 1 cup water
• 1tsp olive oil
• 2 chicken breasts, diced
• 4-5 medium carrots, chopped into small pieces
• 2 stalks of celery, chopped into small pieces
• 2 cloves garlic (or 1 tsp minced garlic), finely chopped or minced
• 1 tbs olive oil
• 3 cups chicken broth
• 3 cups water
• 1 chicken bullion cube (optional)
• 1/2 tsp thyme
• 1/2 tsp dried parsley
• 1/2 tsp dried dill
• salt & pepper
• chopped green onions for garnish

Instructions

Rinse rice in cold water, add to pot, add 1 cup water and 1tsp olive oil along with a shake of salt. Set to high pressure for 8 minutes, then slow release and set aside in a bowl.

Now the soup:

Rinse out your pot and set it to sautee. add 1 tbs olive oil and allow to heat up.

Add carrots, celery, and garlic and stir for 2 minutes to combine and coat.

Add chicken, broth, water, thyme, parsley, and dill. Set your Instant Pot to high pressure for 10 minutes. When done you can either quick release or slow release. Add rice into pot and stir completely. Serve with some chopped green onion as a garnish along with salt and pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 184Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 592mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 18g

 

 

 

Enjoy!

Don’t forget to pin this recipe to your favorite boards. Looking for more WW recipes? Check out what I have here!

Also check out – 10 Instant Pot Recipes for Weight Watchers

Thank you to Whole Foods 365 for sponsoring this post.