Yes, another soup.

What can I say? Hi, my name is Tara, and I am a soup addicted fool.

Now that it’s cooler outside, it’s freezing at work all the time and I’m ready for some nice, warm soup at lunch each day. I also love throwing something together out of all kinds of stuff and see what comes out of it, especially when it’s this delish!!

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Ingredients:

• 1-2 pounds chicken breast, seasoned and cooked in Instant Pot
• 2 medium carrots, chopped
• 3 medium zucchini, chopped
• 1 can French-style green beans, drained
• 1 small can sliced sweet beets, drained
• 1 (14.5 ounce) can diced tomatoes in juice
• 1 medium onion, chopped
• 2 cups cooked brown rice spaghetti
• 1 small can tomato paste
• 2 cups water

Season the chicken and place in Instant Pot with 2-3 cups water. Cook on pressure cook setting 20-30 minutes (30 if chicken is frozen).

While chicken cooks, chop carrots and zucchini. Once chicken is finished, pull from pot and add carrots and zucchini. Cook on pressure cook setting for 20 minutes.

Shred chicken. In large stock pot, add remaining ingredients and chicken and cook on low. When carrots and zucchini are finished, add them and resulting broth to stock pot. Cook for 2-3 hours on low.

Voila. And the longer this soup sits, the better. Had some for dinner last night, it was yummy. Had more for lunch today–even yummier!!!

As always, feel free to add or sub in whatever veggies you like, trying to eat as much of the rainbow as possible.

Soup’s on!!