Chicken Soup ...one of the Best I ever Taste

  

Yield: 5 servings 
Preparation Time: 15 minutes 
Cooking Time: 12 minutes 
Ingredients: 
- 2 tablespoons olive oil 
- 2 celery stalks, chopped 
- 2 carrots, peeled and chopped 
- 1 small yellow onion, chopped 
- ¼ teaspoon crushed dried oregano  
- ¼ teaspoon crushed dried thyme  
- Salt and freshly ground black pepper, to taste 
- 4 cups homemade chicken broth 
- 1 cup water 
- 1 pound grass-fed cooked chicken, chopped 
- 2 cups trimmed and chopped finely fresh kale  
Directions:
1. Place the oil in the Instant Pot and select “Sauté.” Then add the celery, carrot, and onion and cook for about 5 minutes.  
2. Add herbs and black pepper and cook for about 1 minute. 
3. Select “Cancel” and stir in the broth and water.  
4. Secure the lid and place the pressure valve to the “Seal” position. 
5. Select “Soup” and just use the default time of 4 minutes.  
6. Select “Cancel” and carefully do a “Quick” release. 
7. Remove the lid and stir in the chicken and kale.  
8. Select “Sauté” and cook for about 1-2 minutes more. 
9. Select “Cancel” and serve immediately. 
Nutrition Information per Serving:  
Calories: 246 
Fat: 9.5 grams 
Carbohydrates: 7.5 grams  
Protein: 31.4 grams