Chicken and green veggie soup

photo credit: https://kalynskitchen.com/chicken-soup-with-collard-greens/

recipe adapted from Love, Sweat, Fitness

1 tbsp olive oil
4-6 celery stalks, chopped
6 carrots, chopped
1 onion, diced
1 bunch asparagus, chopped
3 cloves garlic, chopped
Juice of one lemon (2 T lemon juice)
1 small bunch fresh parsley, chopped
2-3 tbsp no-salt seasoning like 21 Salute or Italian seasoning (I used 1/2 tsp pepper, 1/2 tsp onion salt, 1/2 tsp garlic powder,  tsp oregano, 1/2 tsp rosemary, 1/2 tsp chili powder, 1/2 tsp cumin)
6 cups chicken or vegetable broth
1.5 lbs boneless, skinless chicken breasts
1 bunch of collard greens, chopped

1) Turn the Instapot on sauté and add 1 tbsp olive oil.
2) Add the chopped celery, carrots, onion, and asparagus and sauté for about 5 minutes.
3) Add garlic, juice of the lemon, and parsley and stir for an additional minute *note, if you drop the peels of the squeezed lemon in when you cook, it gives it an amazing flavor! Just pull them out when you’re ready to eat.
4) Add all remaining ingredients (except the collard greens) and close it up.
5) Put the nozzle to “sealing” and select “pressure cook” for 8 minutes
6) Vent and remove lid.

7) Add the chopped collard greens and stir them in. Then, close the lid and keep on warm for about 10 minutes, allowing the greens to soften.
8) Remove lid, take out the lemon rinds if you added them and serve.