Cold weather calls for puppy snuggles and chicken soup! This instant pot recipe takes the work out of a comfort food classic.
Additionally, I have swapped traditional noodles for a veggie substitute to increase nutrient density and the fiber content! In this recipe I use a brand called Palmini, which is a noodle substitute made from hearts of palm. The hearts have been cut into long strips that resemble noodles, they maintain a firm texture and absorb the flavor of the soup.
Always the option to use regular noodles or even zucchini noodles, the choice is yours!
Instant Pot Chicken "Noodle" Soup
2 TBS kerrygold butter
1 onion, chopped
3 organic carrots, skin on, chopped
3 stalks celery, chopped
1 bunch kale, de-stemmed & chopped
3-4 cloves garlic
1 tsp sea salt
1 tsp black pepper
1 TBS fresh thyme, or 1 tsp dried
1 TBS oregano
8 cups chicken bone broth
~1 lbs free range chicken breast
~1 lbs free range chicken thighs, bone in
1 package palmini noodles
Fresh parsley, chopped
Start with your Instant Pot on the saute setting. Melt the butter and add the onions, carrots, and celery, stirring until the onion has softened. Add the kale, garlic, salt, pepper, thyme, oregano, and saute for 3 minutes.
Add the broth and chicken, stir until combined, making sure the chicken is submerged.
Close the lid and select the soup setting and set the timer for 7 minutes.
Once the cook cycle is complete do a quick release, letting the steam come out. Meanwhile, drain and rinse the palmini noodles.
Once the pressure has released and the lid is removed add the noodles and stir to combine and submerge. Allow the noodles to sit for 3-5 minutes in the hot broth.
Taste and adjust seasoning as desired. Top with fresh parsley and enjoy!
Share your soups on instagram, tag me at @thriveeastnutrition!