Last Update: September 27, 2022
Whole30® meets comfort food on today’s episode of Prep School. Megan Mitchell’s got a soup recipe for those cold winter nights—and it swaps noodles for zoodles to work with the program. So plug in your Instant Pot, and a steaming bowl will be ready for you in only 30 minutes.
Yield: 4 to 5 servings
Active time: 20 minutes
Total time: 30 minutes
1 tablespoon garlic ghee
1 large yellow onion, diced
2 medium carrots, diced into ¼-inch pieces
3 celery stalks, diced into ¼-inch pieces
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon sea salt
½ teaspoon ground black pepper
6 cups Kettle & Fire Bone Broth, Turmeric Ginger Chicken
3 (6-ounce) boneless skinless chicken breasts
10 ounces zucchini noodles
5 ounces baby kale, coarsely chopped
¼ cup flat leaf parsley, minced
Hit the sauté button on an electric pressure cooker. When hot, add ghee. When melted, add onion, carrot, celery, turmeric, ginger, salt, and pepper; stir. Sauté until soft, about 3 to 5 minutes. Hit cancel and add the broth and chicken breasts. Secure lid and turn valve to sealing. Cook on high pressure for 5 minutes; hit quick release. Use tongs to remove chicken to a plate; shred chicken using two forks.
Squeeze lemon juice into the inner pot. Stir in kale, followed by the cut zucchini noodles, shredded chicken, and parsley; stir. Let soup sit for 1 to 2 minutes, so zucchini noodles can soften. Taste for seasoning before serving.
Recipe by Megan Mitchell
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