Hearty Chicken Un-Noodle Soup - LOW CAL

Course: Main Meals

Keyword: Week 11

Cooking Method: Instant Pot

Recipe Type: Poultry, Soups & Stews

Servings: servings

Calories: 425kcal

Ingredients

14 oz chicken thighs boneless, skinless, cut into 1” chunks
2 tsp borsari seasoning salt *
2 large carrot peeled and cut into large chunks (6.5 oz/1 heaping cup)
2 cups celery chopped
½ medium yellow onion quartered (7.5 oz/2 cups)
1 medium red potato diced large (5.5 oz/1 cup)
1½ cups cauliflower florets
2 cups fat free chicken stock
2 tsp borsari seasoning salt *
4 lemon wedges
¼ medium avocado

Instructions

TURN Instant Pot to sauté mode. Once hot, add the chicken thighs. Season with 2 tsp Borsari and brown for 5 about minutes.
TURN off sauté mode and add the carrots, celery, onion, potato, cauliflower florets, and chicken stock. Sprinkle with 2 tsp Borsari.
COVER and set to 40 minutes on high pressure. (Alternatively, brown the chicken thighs in a large pot, add the above ingredients, bring to a simmer, reduce heat to medium-low, and simmer for 1 hour.)
SERVE with lemon wedges and top with ¼ a sliced avocado.

Notes

*Substitute Borsari with: 1 tsp sea salt, 1 tsp dried basil, 1 tsp garlic powder, ½ tsp dried rosemary, ¼ tsp black pepper, ¼ tsp nutmeg. Mix together in a small bowl and use as directed in recipe.

Nutrition