A cozy Brazilian-style chicken soup made with shredded chicken, rice, potatoes, carrots, and fresh thyme. Simple, nourishing, and perfect for a weeknight dinner or when you want something comforting but not heavy.

• 3 lbs (about 2) boneless skinless chicken breasts (or thighs)
• 2 Tbsp olive oil, plus more for drizzling
• 4 Tbsp diced onion (or 1 small onion), plus 4 garlic cloves, minced
• 6 Roma tomatoes, halved and seeded (or 2 Tbsp tomato paste)
• 2-4 sprigs fresh thyme
• 3 cups chicken stock or water + 4 tsp chicken bouillon
• 6 large carrots, peeled and cut into rounds
• 2 celery stalk, diced
• 4 potatoes, peeled and diced
• 1 cup uncooked white rice
• 12 cups water (for finishing the soup)
• Salt and pepper to taste

Step 1. Season the chicken breasts with salt and pepper. Set aside.

Step 2. Using the sauté function on your pressure cooker (e.g., Instant Pot), heat the olive oil.

Step 3. Add the onion and garlic. Sauté until fragrant, about 2 minutes.

Step 4. Add the chicken and brown both sides, about 1 minute per side.

Step 5. Add the tomatoes, thyme, and chicken stock. Close the lid and set to manual high pressure for 25 minutes.

Step 6. After cooking, safely release the pressure. Open the lid once it is safe.

Step 7. Remove and discard the tomato skins and thyme sprig.

Step 8. Using two forks (or a masher), shred the cooked chicken directly in the pot.

Step 9. Turn the sauté function back on. Add the rice, carrots, celery, potatoes, and 6 cups of water.

Step 10. Cook uncovered on sauté mode until the vegetables and rice are fully cooked, about 10 minutes. Adjust salt and pepper to taste.

You can substitute chicken thighs for extra flavor.

If you prefer a thicker soup, let it simmer a few extra minutes uncovered.

This soup stores well and thickens in the fridge. Add water when reheating if needed.

Ice cold sparkling water.

Lauren Lena Atacan