I had a recipe pinned on my “paleo recipes to try” board and tried it out for the family. Not only did they all love it, but it was also voted a keeper. This made me so happy as this soup is nutrient dense & the flavor is out of this world! I made a double batch to freeze by pulling out my extra Instant Pot. It’s a good thing I did! All week they wanted this soup! There was nothing left for me to freeze. Ha! I am sharing my tweaked and adjusted version of the recipe that I had pinned on my board. If you enjoy dairy, adding shredded parmesan to the top of each bowl when serving is an extra special and super yummy option. Do your kiddos push veggies to the side on their plate? Cut all of the ingredients in super small pieces and it all still cooks down well. Trust me! This is sure to be a hit with your entire family.
- 2T avocado oil
- 1 onion diced
- 3 carrots diced
- 2 stalks celery diced
- 1 red bell pepper diced
- 1 small zucchini diced (or 1/2 medium)
- 1/2 cup french beans diced
- 4-5 cloves garlic minced
- 1 28 oz can crushed tomatoes (Cento brand is super flavorful)
- 4 cups chicken broth
- 2 chicken breasts
- 1 cup kale leaves cut small pieces
- 2 bay leaves
- Juice from one medium lemon
- 2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp ground pepper
- Turn the Instant Pot on to the saute setting and add oil.
- Add the onion, carrots, and celery. Saute until onion is almost translucent.
- Add the red bell pepper, zucchini, and garlic. Stir occasionally for about 2-3 minutes.
- Add the rest of the ingredients. Seal the Instant Pot lid and turn the valve to seal. Set the setting on soup, then turn it down to 45 minutes. Prepare for a flavorful punch!
- Once the Instant Pot timer goes off, do an NPR (natural pressure release) or do a quick release if desired.
- Take two forks and shred the chicken breasts. Stir to mix everything well & serve!