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Private Selection Thyme Leaves -- 5.5 oz


Private Selection Thyme Leaves
  • Our price: $9.99

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Private Selection Thyme Leaves -- 5.5 oz

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Private Selection Thyme Leaves Description

  • Sweet-Scented & Warm
  • Kosher

Use these sweet-scented and warm Thyme Leaves in a variety of dishes including, chicken, stew, soup, eggs, pasta, vegetables and beans.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Thyme leaves.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Instant Pot Chicken & White Bean Soup

[vc_row][vc_column][vc_column_text]Calling all instant pot chefs! This chicken and white bean soup recipe is about to become your new weeknight soup-er hero. It's brimming with tender chicken, creamy white beans, all your favorite soup veggies, plus corn and copious amounts of spinach. And, because it’s made in the trusty instant pot, it comes together in a flash! This super healthy soup is meal-prep friendly, so you and your family can enjoy delicious, nutritious lunches or dinners throughout the week.

Overhead shot of Vegetable-Filled Chicken & White Bean Soup in a Big Soup Bowl on White Wooden Table

 

Instant Pot Chicken & White Bean Soup

  • 1-1/2 lbs. organic boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1-1/2 cups potatoes (cubed)
  • 1-1/2 cups carrots (sliced)
  • 1-1/2 cups celery (sliced)
  • 1 tsp. pink salt
  • 1/8 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 can (15 oz.) white beans (drained)
  • 1 cup corn kernels (drained)
  • 2 cups fresh spinach leaves
  • 1/4 cup fresh parsley
  1. In instant pot, combine chicken, broth, water, potatoes, carrots, celery, salt, pepper, oregano and thyme. Cover, set to pressure cook 18 minutes with vent closed.
  2. Once pressure cooking is done, release vent. Be careful of hot steam escaping pressure cooker. Once pressure is fully released, open lid and remove chicken pieces to shred.
  3. To instant pot, add beans, corn and spinach to warm up in hot soup. Add shredded chicken back into pot and stir everything together. Add parsley to soup before serving.

Grab the better-priced ingredients you’ll need!

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