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Instant Pot Super Healthy Chicken Soup
Course
Breakfast, Soup
Cuisine
Chinese
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
4
Calories
39
kcal
Author
Corrie
Ingredients
¼
cup
butter
peeled and chopped
3
large
carrots
1
small
yellow onion
chopped
¼
teaspoon
dried oregano
crushed
¼
teaspoon
dried thyme
crushed
to taste
Salt and freshly ground black pepper
4
cup
homemade chicken broth
1
cup
water
1
pound
grass-fed cooked chicken
shredded
2
cup
fresh kale
trimmed and chopped
Instructions
Place the butter in the Instant Pot and select “Sauté”. Then add the celery, carrot and
onion and cook for about 5 minutes.
Add herbs and black pepper and cook for about 1 minute.
Select “Cancel” and stir in the broth, cheese and water.
Secure the lid and select “Soup” and just use the default time of 4 minutes.
Select “Cancel” and carefully do a Quick release.
Remove the lid and stir in the chicken and kale. Select “Sauté” and cook for about 1-2
minutes more.
Serve immediately.
Nutrition
Calories:
39
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
57
mg
|
Potassium:
221
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
9051
IU
|
Vitamin C:
5
mg
|
Calcium:
44
mg
|
Iron:
1
mg