Chicken Soup on a Cold Monday

I made 6 quarts of chicken soup using boneless skinned chicken breasts, kale, spinach, onions, carrots, celery, and boat loads of fresh garlic, olive oil, adobo, dried oregano, basil, bay leaves, parsley, canned tomatoes, water, and 1 red chili.

I cooked it for 30 minutes in the instant pot.

It's out of this world.

I am freezing quarts. 

When I defrost them I might add lentils, or brown rice, or noodles, or corn niblets to the individual quarts for variety.