Ingredients:
4 c. Chicken stock
2c. Water
2/2.5 lbs boneless skinless chicken thighs
Two small onions sliced
2-3 stalks Celery sliced
3 med carrots sliced
1 bay leaf
1 tbsp oregano
3 whole garlic cloves
5 oz fresh baby spinach
Cooked Rice or pasta in Chicken broth or bouillon
Parmesan cheese
Instructions:
Turn instant pot on sauté. Add stock, water, chicken, onion, carrots, bay leaf, oregano, and garlic. Turn pot to soup/stew for 35 minutes.
Rapid release pressure and remove chicken. Shredded chicken and add back to pot with the spinach. Season with salt and pepper to taste.
Serve over rice or pasta if you wish with a little bit of freshly grated Parmesan cheese