Chicken Zoodles Soup
(Total Time: 47 MINS| Serves: 5)
2 tbsp. coconut oil
1 pound grass-fed boneless, skinless chicken thighs
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup chopped scallions
6 cups homemade chicken broth
½ tsp dried oregano
½ tsp dried basil
Salt and freshly ground black pepper, to taste
2 cups spiralized with Blade C zucchini noodles
Place the coconut oil in the Instant Pot and select “Sauté”. Then add the chicken thighs and cook for about 10 minutes.
Transfer chicken thighs to a bowl.
In the pot, add carrot, celery and scallions and cook for about 2 minutes.
Meanwhile, with 2 forks, shred the thighs.
Select the “Cancel” and stir in the shredded chicken and remaining ingredients and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select the “Soup” and just use the default time of 15 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Immediately, stir in zucchini noodles and serve.
Per Serving (Calories 289|Total Fat 14g| Net Carbs 1.24g| Protein 33.1g| Fiber 1.7g)