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Instant Chicken Noodle Soup
Ingredients
- chicken broth 1L
- • 450 g cooked chicken.
- • 1 tbsp fresh lemon juice or apple cider vinegar (15 ml)
- • 2 packs shirataki noodles 400 g
- • 2 medium carrots, sliced
- • 1 1/4 cup chopped cauliflower
- • 1 tsp salt or to taste
- • 1 1/4 cup chopped broccoli
- • 2 celery stalks, sliced
- • 1 small zucchini, diced
- • 1 small red pepper, chopped
- • small bunch dark leaf kale, stems removed, chopped
- • 1 cup sliced white mushrooms
- • 3/4 cup chopped green beans
- • 2 bay leaves
- • 3 whole allspice
- • 4 tbsp freshly chopped parsley
- • black pepper, to taste
- • Optional: For extra heat and flavour, add sliced chilies, minced garlic and/or grated ginger
Directions
- peel and chop all the vegetables.
- Shred the meat off the bones.
- Prepare the shirataki noodles.
- 4.Pour the chicken broth into the Instant Pot and set it to Sauté. Once boiling, add the sliced carrots, chopped cauliflower, bay leaves, allspice, salt, and optionally sliced giblets. Cook for about 5 minutes. Add the remaining chopped vegetables and cook for 5 more minutes, or until the carrots are tender.
- 5.Finally, turn off the Instant Pot and add the prepared shirataki noodles, shredded chicken and parsley. Season with salt and pepper to taste. Discard the allspice and bay leaves. Enjoy with more fresh parsley if desired. To store, let the soup cool down and refrigerate for up to 4 days, or freeze for up to 3 months.
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