Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Thyme Leaf Description
- Non-GMO
- Non-Irradiated
- French Type
- Fancy Grade
- Non-ETO
Thyme blends well with many other herbs, enhancing rather than overpowering other flavors. Use this herb to add warmth and pungency to marinades, stuffings, vegetables, stews and cheese dishes.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Instant Pot Chicken & White Bean Soup
[vc_row][vc_column][vc_column_text]Calling all instant pot chefs! This chicken and white bean soup recipe is about to become your new weeknight soup-er hero. It's brimming with tender chicken, creamy white beans, all your favorite soup veggies, plus corn and copious amounts of spinach. And, because it’s made in the trusty instant pot, it comes together in a flash! This super healthy soup is meal-prep friendly, so you and your family can enjoy delicious, nutritious lunches or dinners throughout the week.
Instant Pot Chicken & White Bean Soup
- 1-1/2 lbs. organic boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 cups water
- 1-1/2 cups potatoes (cubed)
- 1-1/2 cups carrots (sliced)
- 1-1/2 cups celery (sliced)
- 1 tsp. pink salt
- 1/8 tsp. black pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 can (15 oz.) white beans (drained)
- 1 cup corn kernels (drained)
- 2 cups fresh spinach leaves
- 1/4 cup fresh parsley
- In instant pot, combine chicken, broth, water, potatoes, carrots, celery, salt, pepper, oregano and thyme. Cover, set to pressure cook 18 minutes with vent closed.
- Once pressure cooking is done, release vent. Be careful of hot steam escaping pressure cooker. Once pressure is fully released, open lid and remove chicken pieces to shred.
- To instant pot, add beans, corn and spinach to warm up in hot soup. Add shredded chicken back into pot and stir everything together. Add parsley to soup before serving.
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