Chicken Soup

Chicken soup is one of the dishes that warms you from the inside out. Whether it’s a cold frosty day out, you’re feeling under the weather, or just in the mood for some comfort food, Chicken soup is here for you. I use this recipe and can throw together a chicken soup pretty quickly, even quicker in the instant pot. You can add noodles to this too if you’re looking for a chicken noodle soup, but we typically serve this with (cauliflower) rice if we want to add a starch.

Ingredients:

• 1.5 lb boneless skinless chicken thighs (breasts would work too), cut into 1 inch cubes

• 2 medium carrots, diced

• 1 medium onion, diced

• 2 stalks celery, diced

• 1 large parsnip, diced

• 1 cup chopped baby greens, such as spinach, swiss chard, or kale

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried sage

• 4 cups chicken stock

• 2 tbsp garbanzo flour (rice flour would work too) , optional

• 1 tsp dijon mustard, optional

• salt and pepper

• 2 tbsp butter

• 2 tbsp oil

Directions:

Heat a large pot over medium high heat and add the oil and butter to the pan. Add in the onion, celery, carrots, parsnip, greens, garlic, and herbs. Season with salt and pepper and saute until the veggies are beginning to soften. Add in the flour and stir to mix. Once the veggies are coated in the flour, add in the chicken stock and stir to mix. Add the mustard if using it and then bring it to a boil. Once it boils, add the chicken and cook until the chicken is cooked through, about 10 minutes. Add more salt and pepper as needed and it’s done! It’s that easy. You can cook it for longer at a boil if you want a thicker soup. Serve over cauliflower rice.

This can be also done in the instant pot. Using the saute mode, follow the directions above through adding the stock and mustard. Then instead of waiting to bring it to a boil, add the chicken now, then set your instant pot to pressure cook on normal for 15 minutes and rest is done