Chicken Noodle Soup
Makes 6-8 servings
AIP, Paleo, SCD, Whole30, Gluten Free, Grain Free, Dairy free
This soup is perfect for when you are under the weather, gives you all the nostalgic feelings of your classic chicken noodle soup. It's comforting and delicious.
Here's the recipe:
1 pkg of chicken thighs (3-4 pieces of chicken thighs
4 carrots (peeled & diced)
3 stalks of celery (diced)
1 onion (diced)
3 garlic cloves (minced)
1 cup of chopped mushrooms
1 medium zucchini (chopped)
3 cups bone broth
1 Tbls salt
1 box of Jovial cassava flour pasta
1 bunch of kale (chopped roughly)
Follow the directions on the box for the Jovial cassava flour pasta, and set aside.
In your instant pot place all ingredients (except the pasta and kale) and place on manual, high pressure, for 18 minutes. Once instant pot is depressurized, remove the chicken thighs and shred and place back into the soup. Add the cooked pasta and chopped kale. Once kale is wilted, serve and enjoy!