More Paleo Chicken Soup Recipes:
Easy 5-Ingredient Crockpot Paleo Chicken Soup
Low Carb Rainbow Paleo Chicken Soup with Zucchini Noodles
Quick Paleo Chicken Noodle Soup with Zucchini Noodles
Slow Cooker Chicken Enchilada Soup
Homemade Chicken No-Noodle Soup
-Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 1 ½ pounds boneless skinless chicken breast, cut into 1 inch cubes
- 4 cups homemade chicken broth
- 1 bay leaf
- ½ tsp dried thyme leaves
- 1 small zucchini, cubed
- 1 cup broccoli florets
- 2 tbsp chopped fresh parsley
- salt and 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 and celery and cook, stirring occasionally for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the chicken and cook until no longer pink.
- Press the CANCEL button.
- Add the dried thyme, bay leaf and chicken broth 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 5 minutes.
- When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
- Open the lid and discard the bay leaf.
- Press the SAUTE button.
- Add the zucchini and broccoli florets 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
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Nutrition Information
| Calories | 259 kcal |
|---|---|
| Potassium | 757 mg |
| Vitamin A | 123.2 µg |
| Vitamin C | 19.3 mg |
| Folic Acid (B9) | 44.1 µg |
| Sodium | 825 mg |