CREAMY CHICKEN SOUP || INSTANT POT LOW CARB KETO RECIPE

This recipe is written for an INSTANT POT but can be made on the stove as well. As usual, understand that I am NOT A CHEF or a professional cook. I am a mom. So if this isn’t written “properly”…well it is what it is.

• TURN INSTANT POT ON SAUTE SETTING
• ADD 2 TBSP OF BUTTER AND ALLOW IT TO MELT
• ADD 1 CUP OF ONION CHOPPED
• ADD 4 CLOVES OF GARLIC CHOPPED
• SAUTE ONIONS AND GARLIC IN BUTTER
• ADD 16 OZ OF CREAM CHEESE ( FEEL FREE TO LEAVE OUT ALL DAIRY, IT WILL STILL BE GOOD JUST NOT CREAMY )
• ADD 1 CUP OF HEAVY CREAM
• ALLOW EVERYTHING TO MELT WELL WHILE STIRRING THE WHOLE TIME ( YOU MAY NEED TO TURN OFF INSTANT POT IF THE LIQUID GETS TOO HOT )
• ADD 1 LB OF BONE BROTH (16.9 OZ) USE WHATEVER BONE BROTH YOU LIKE – TURN SAUTE SETTING BACK ON
• 1-2 TSP OF SALT
• FRESH GROUND PEPPER TO TASTE
• ALLOW LIQUID TO WARM BACK
• ADD 1 CUP OF CHOPPED CILANTRO (OPTIONAL)
• ADD 8 OZ OF SHREDDED CABBAGE (OPTIONAL)
• ADD 4 LBS OF CHICKEN THIGHS or WHATEVER CUT YOU PREFER ( BONE IN AND SKIN ON FOR HIGHT FAT AND COLLAGEN CONTENT )
• PUSH CHICKEN DOWN INTO BROTH SO THAT ALL THE MEAT IS COVERED.
• SET INSTANT POT – PUT ON LID & TURN VALVE TO SEAL, USE THE “SOUP” SETTING WHICH WILL BE A 30 MIN PRESSURE COOK, THEN ALLOW FOR A 30 MIN SLOW RELEASE.
• ENJOY!

APPROXIMATED** MACROS : estimated SERVING SIZE : 1 CUP -YEILDS approximately 8 SERVINGS.

**MACROS MAY VARY DEPENDING ON BRAND OF BONE BROTH, CREAM, DAIRY ETC.