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Soup For Gut Health

Print Recipe
Prep Time:5 minutes
Cook Time:30 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 large onion
  • 3 celery stalks
  • 4 carrots
  • 1/2 pound chicken breast
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric powder
  • 24 ounces bone broth or vegetable broth
  • 3 leaves kale
  • 1 zucchini
  • 1/2 head cauliflower
  • 1 cup canned coconut milk
  • 2 tablespoons yellow mustard optional
  • 1/2 lemon
  • 1 can white beans drained & rinsed

Instructions

  • Begin by chopping the onion, celery, and carrots.
  • Add the EVOO to an instant pot; set to saute.
  • Add the onion, celery, carrots and all of the seasonings, saute for about 5 minutes.
  • Add 2 cups filtered water and the chicken breast. Pressure cook on high for 10 minutes.
  • While the chicken and veggies cook, wash, de-vein and chop the kale. Then chop the zucchini and cauliflower.
  • Once the instant pot has cooked for 10 minutes, let it sit and naturally depressurize for 5 mins. Then carefully vent the remaining pressure and remove the lid. Remove the chicken breast and shred.
  • Set the Instant Pot back to saute, and add the shredded chicken back to the pot with the chopped kale, zucchini and cauliflower.
  • Finally add the bone broth, coconut milk, mustard, lemon juice and white beans.
  • Stir and cook on saute 5 to 8 minutes.
  • Serve up and enjoy
Servings: 4
Author: Healthy Grocery Girl