lundi 8 juillet 2019

Chicken ‘Noodle’ Soup

Chicken ‘Noodle’ Soup




Servings: 4

Tot. Time: 47 min.

Nutritional Value – Calories: 326| Protein 36.1 g |Fat 16.1 g |Net Carbs 5.9 g



Ingredients

2 tbsp. coconut oil

1 lb. chicken thighs

1 c. diced of each:



-Carrots

-Celery

¾ c. green onion (green part only) approx. 6

6 c. chicken stock

1 t. sea salt

1/8 t. freshly cracked black pepper

½ t. dried of each:



-Oregano

-Basil

2 c. spiralized daikon noodles





Directions

Combine the oil and thighs in a mixing container.

Prepare the Instant Pot using the saute function. Remove the bones and skin from the thighs, and arrange them in the pot. Saute 10 minutes. Shred and add the carrots, celery, and onions. Saute another two minutes and add the rest of the fixings.

Cover and use the soup setting (15 min.). When the cycle is done, simply quick release the pressure in the pot, and add the spiralized noodles. Serve and enjoy!





Note: Daikon is found at superstores such as Walmart. Use a spiralizer or vegetable peeler to make the noodles.





Chicken Popper Jalapeno Soup





Servings: 8

Tot. Time: 52 min.

Nutritional Value – Calories: 571 |Fat 40.1 g | Protein 41.2 g |Net Carbs 2.1 g



Ingredients

½ lb. bacon – cooked and crumbled

1 ½ lb. chicken breasts (boneless - skinless)

½ c. heavy whipping cream

3 tbsp. butter

½ chopped onion

2 minced garlic cloves

½ chopped green pepper

2 jalapenos – seeded and chopped

6 oz. cream cheese

3 c. chicken broth

½ t. pepper

1 t. of each:



-Salt

-Cumin

¼ t. paprika

½ t. xanthan gum

¾ c. of each cheese:



-Cheddar

-Monterrey Jack



Directions



Prepare the Instant Pot on the saute function. Add the onions, butter, jalapenos, green peppers, and the seasoning.

Saute until translucent. Stir in the cubed chicken, broth, and cream cheese.

Set the timer for 15 minutes - manual. Allow 5 minutes natural release. Quick release after that time.

Choose the saute function, and remove the chicken from the bone using two forks. Add the chicken, whipping cream, both kinds of cheese, and the cooked bacon.

Sprinkle the xanthan gum to thicken the soup. Simmer a few minutes and serve with some grated cheese, jalapenos, or bacon on the top.





Delicious Chicken Curry Soup




Servings: 6

Tot. Time: 36 min.

Nutritional Value – Calories: 108 | Fat 3 g | Protein 15 g |Net Carbs 3 g



Ingredients

1 ½ c. unsweetened coconut milk

1 lb. chicken thighs – no skin

3-4 crushed garlic cloves

½ finely diced onion

2-inch knob ginger – minced

1 c. sliced mushrooms

4 oz. baby spinach

½ t. of each:



-Cayenne pepper

-Turmeric

1 t. of each: -Salt -Garam masala

¼ c. chopped cilantro



Directions

Combine all of the fixings in the Instant Pot. Set the pressure for ten minutes. Natural release when done.

Remove and shred the thighs. Add the meat to the pot.

Stir the juices and meat a minute or so. Enjoy!

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