Vegetable and Chicken Soup
Course
Main Dish
,
Soup
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
Cook Method
Quick Cook Pot
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Protein Source
Chicken
,
Poultry
Servings
Prep Time
3
15
minutes
Cook Time
15
minutes
Servings
Prep Time
3
15
minutes
Cook Time
15
minutes
Ingredients
2
carrots
1 1/2
bell peppers
red, orange, or yellow
1
chicken breast
1
zucchini
3
cups
fresh spinach
2
Tbsp
extra virgin olive oil
1/2
tsp
salt
1
tsp
herbs de Provence
Instructions
Peel and chop the carrots into ¼ – ½ inch thick rounds. Place them in the cooking pot.
Cut the bell pepper into ½ inch pieces and place in the cooking pot.
Cut the chicken breast into 1 inch by 2 inch strips and place in the cooking pot on top of the carrots and bell peppers.
Cut the zucchini into quarters lengthwise and then into ½ inch thick pieces. Place the zucchini in the cooking pot on top of the chicken.
Chop the spinach and add to the cooking pot.
Drizzle the olive oil over the spinach. Sprinkle in the salt and herbs de Provence.
Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
Set the multi-cooker to poultry and cook on normal for 15 minutes.