Shrek Soup–green chile, rice and chicken soup. It’s a swamp colored soup that actually tastes awesome! Make it in the Instant Pot or Crockpot.
Shrek Soup
This soup looks like the swamp that Shrek would live in but it sure doesn’t taste like it! It’s got a dark green color as the base because you’ll blend up spinach, celery and green chiles together. The diced green chiles bring a subtle kick, perfectly complemented by the earthy notes of cumin and the aromatic blend of onion and garlic powders.The tender boneless chicken thighs add a satisfying protein boost and rice contributes a nice texture, soaking up the flavors beautifully. All in all I think you’ll love this scary looking soup! Enjoy!
Ingredients/Substitution Ideas
- Chicken broth–or 4 cups of water and 4 teaspoons of Better than Bouillon chicken base
- Converted rice–or white rice
- Boneless skinless chicken thighs
- Diced green chiles–I used mild
- Spinach–fresh or frozen
- Celery
- Garlic
- Kosher salt
- Black pepper
- Cumin
- Onion powder
- Garlic powder
Steps
Add 2 cups of the broth into the Instant Pot. Add in the rice and the chicken.
In a blender add 2 cups of the broth, 4 ounces green chiles, spinach, celery and garlic. Blend until smooth. Pour into the Instant Pot.
Finally add in the salt, pepper, cumin, onion powder and garlic powder.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Remove the chicken and shred or cut into pieces and then stir it back into the pot.
Ladle soup into bowls and serve with a dollop of sour cream.
Notes/Tips
- Serve with cornbread, dinner rolls or French bread. I also like this with crunched up tortillas in it.
- Try adding in a can of great northern beans.
- You can also use chicken breast in this recipe.
- This recipe is gluten free and dairy free.
- If you don’t have a soup button on your Instant Pot cook for 10 minutes on low pressure.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with celery are broccoli cheddar soup and cheeseburger soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Shrek Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Green chile, rice and chicken soup. It’s a swamp colored soup that actually tastes awesome! Make it in the Instant Pot or Crockpot.
Ingredients
- 4 cups chicken broth, divided
- 3/4 cup converted or white rice
- 4 boneless skinless chicken thighs
- 4 ounces diced green chiles
- 3 cups spinach
- 1 rib of celery
- 5 cloves of garlic
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
Instant Pot Instructions:
- Add 2 cups of the broth into the Instant Pot. Add in the rice and the chicken.
- In a blender add 2 cups of the broth, 4 ounces green chiles, spinach, celery and garlic. Blend until smooth. Pour into the Instant Pot.
- Finally add in the salt, pepper, cumin, onion powder and garlic powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Remove the chicken and shred or cut into pieces and then stir it back into the pot.
- Ladle soup into bowls and serve with a dollop of sour cream.
Slow Cooker Instructions:
- In a blender add 2 cups of the broth, 4 ounces green chiles, spinach, celery and garlic. Blend until smooth. Pour into the slow cooker.
- Add in the remaining 2 cups of broth, chicken, rice, salt, pepper, cumin, onion powder and garlic powder.
- Cover and cook on low for 4 hours.
- Remove the chicken and shred or cut into pieces and then stir it back into the slow cooker.
- Ladle soup into bowls and serve with a dollop of sour cream.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups to try…
Slow Cooker Creamy Wild Rice and Chicken Soup
Make this slow cooker creamy wild rice and chicken (or turkey) soup on any day of the week. It’s a crowd pleaser for sure and totally easy to put together. The best part about it is hearing the slurping at the dinner table and the empty bowls of your family members. Everyone loves this soup!
Countryside Soup
Countryside Soup–Instant Pot or Crockpot soup with rotisserie chicken, sauteed mushrooms, sweet corn and cornbread dumplings. Pin this recipe for later! Countryside Soup This countryside chicken and cornbread dumpling soup captures the essence of a rustic kitchen. It’s a nourishing and wholesome bowl with carrots, celery, mushrooms, onions, corn, chicken and dumplings. This recipe was
Barn Raising Soup
Instant Pot or Crockpot soup with chicken, beans, tomatoes and picante sauce. Serve topped with cheese and sour cream.
Yum Yum Soup
Shrimp soup with jasmine rice that’s finished off with a drizzling of yum yum sauce.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I would recommend reducing the cumin if your going to punish yourself and use a can of HOT green chiles.
Two questions: At which step would you add the beans? And if I wanted to sub rotisserie chicken bits for the thighs, would the cook time and point at which it’s added remain the same?
Add the beans in with step 3. You can add chicken in at the beginning but only pressure cook for 5 minutes instead of 10.
Thanks! Can’t wait to try it.