Chicken and Rice Soup
Modified from Taste of Home
3 quarts chicken broth (this is a LOT)
3 lbs chicken (they used bone in, I used boneless)
¾ tsp salt
¼ tsp pepper
¼ tsp poultry seasoning
1 tsp chicken bouillon
3 medium carrots, diced
2 celery ribs, diced
1 small onion, diced
1 cup uncooked long grain rice
In an instant pot, place all ingredients. Lock lid. Cook for 5 minutes (it says low, I did the rice setting on mine).
With a slotted spoon, remove chicken and then dice (or de-bone). Select sauté and adjust for high heat and cook or until heated through. Can sprinkle with parsley if you want.
Makes 10 servings.