Instant Pot Detox Chicken Soup
Cleansing & detoxing soup filled with antioxidants that boost immunity and chock full of good stuff like kale, spinach, mushrooms, celery, carrots, etc. without compromising on taste!
Servings: 8 Servings
Calories: 139kcal
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 large celery stalks chopped
- 2 large carrots peeled and chopped
- 1 cup mushrooms sliced
- 5 tsp minced garlic
- 42 oz fat-free/low sodium chicken broth
- 2 bay leaves
- ½ tsp turmeric
- ½ tsp crushed red pepper flakes
- 1 ½ tsp sea salt
- 15 oz can chickpeas drained and rinsed
- 2 medium boneless skinless chicken breast
- 3 cups fresh spinach & kale
Instructions
- Press the Saute button, add olive oil, onion, celery, and carrots.
- Keep stirring occasionally for 5 minutes.
- Add in mushrooms and garlic, stir another 3 minutes.
- Add chicken broth, chicken breast, bay leaves, turmeric, red pepper flakes, salt, and chickpeas.
- Lock Instant Pot lid and set pressure vent to sealing.
Press the Manual/Pressure Cook button for 8 minutes(12 minutes if the chicken is frozen). - When Instant Pot beeps, allow pressure to naturally release for 10-15 minutes and then release the remaining pressure.
- Shred chicken breast with two forks and add back into the pot.
- Press the Saute button and add spinach/kale mixture.
- Stir occasionally for 5 minutes.
- Serve and enjoy!
Nutrition
Calories: 139kcal | Carbohydrates: 13g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 685mg | Potassium: 496mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3665IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg