Chicken Parmesan Soup

Here is a simple soup that can be cooked in either your slow cooker or instant pot for a set it and forget it dinner for those busy fall evenings.
Chicken Parmesan Soup
Ingredients
Step one:
2 cups chicken stock or bone broth
1 pound fresh or frozen boneless skinless chicken breast
1/2 tsp ground black pepper
Additional Ingredients:
1 cup small pasta of your choice (my favorite is whole wheat orecchiette)
2 Tbsp butter
2 Cups baby spinach
1/4 cup grated Parmesan cheese
Instructions for the Instant Pot
Put the ingredients from Step 1 into your Instant Pot
Cook on Manual-High for 24 minutes for frozen or High for 15 minutes if thawed
When it’s done, release the steam immediately and add the pasta
Cook in the Instant Pot on Manual-High for 6 minutes
Release the steam immediately and mix in the butter to melt it
Add half the baby spinach to allow it to wilt
Ladel evenly into 6 bowls and top with parmesan and remaining baby spinach
Instructions for slow cooker
Put the Step 1 ingredients into the slow cooker and cook on high for 3-4 hours or low for 7
Pull out the chicken and shred it into bite sized pieces and then return it to the slow cooker
Add the pasta, butter and half the spinach and let cook an additional 30 minutes
Garnish with parmesan and the remaining baby spinach and enjoy!
Makes 6 servings
Calories 228
Fat 9g
Carbs 15g
Protein 20g