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The Best Paleo Buffalo Chicken Soup Ever (Spicy and Satisfying)
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Easy 5-Ingredient Crockpot Paleo Chicken Soup
-Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 celery stalks, sliced
- 3 medium carrots, peeled and sliced
- 1 red bell pepper, diced
- 1 garlic clove, minced
- 1 ½ pounds boneless, skinless chicken breasts
- ½ tsp dried oregano
- ½ tsp dried basil
- 3 cups homemade chicken bone broth
- 2 cups water
- 3 medium zucchini, cut into noodles
- 2 tbsp chopped fresh parsley
- salt, black pepper to taste
Directions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots, celery and bell pepper and cook, stirring occasionally for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the chicken, dried oregano, dried basil, chicken bone broth and water and mix to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 8 minutes.
- When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
- Open the lid.
- Remove the chicken from the pot.
- Shred the chicken with 2 forks.
- Press the SAUTE button.
- Return the chicken to the pot.
- Stir in the zucchini noodles and cook for 1-2 minutes or until tender.
- Stir in the chopped parsley.
- Press the CANCEL button.
- Season to taste with salt and black pepper.
- Serve warm.
Servings
Nutrition Information
| Calories | 224 kcal |
|---|---|
| Potassium | 870.2 mg |
| Vitamin A | 317.3 µg |
| Vitamin C | 48.8 mg |
| Folic Acid (B9) | 62.3 µg |
| Sodium | 1160.4 mg |