Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp. olive oil
  • 1 sweet onion (finely diced)
  • 3 cloves garlic (crushed)
  • 4 cups chicken broth (regular sodium)
  • 4 stalks celery (cut into ½-inch pieces)
  • ¾ lb. carrots (cut into ½-inch slices)
  • 1 lb. red potatoes (cut into 1-inch pieces)
  • 1 zucchini (cut into ½-inch slices)
  • 1 yellow squash (cut into ½-inch slices)
  • 1 lb. chicken breasts (cut into 4-oz. portions)
  • ½ tsp. thyme (dried)
  • ½ tsp. rosemary (dried)
  • ½ tsp. tarragon (dried)
  • ¼ tsp. paprika
  • ½ - 1 ½ tsp. salt (to taste)
  • ¼ tsp. black pepper
  • ½ cup almond milk (milk, or cashew milk, warm)
  • 3 Tbsp. tapioca starch (or corn starch)

Instruction

  • Set Instant Pot to the sauté function and add olive oil, onions, and garlic. Sauté for 3-4 minutes.
  • Add chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
  • Add celery, carrots, potatoes, zucchini, and squash to the Instant Pot. Stir to combine. Add chicken breasts on top of the vegetables.
  • In a small bowl whisk together the thyme, rosemary, tarragon, paprika, salt, and pepper. Add seasoning ingredients to the Instant Pot.
  • Ensure the pressure release valve is sealed and set the Instant Pot to high pressure for 8 minutes. Let the contents sit for 10 minutes (10 minute NPR) before releasing the pressure valve. Shred the chicken breasts when the soup is done cooking.
  • While soup is cooking, whisk together the warm milk and starch until smooth. Add starch slurry to soup and stir until well incorporated.
  • Serve chicken vegetable soup with gluten-free crackers or bread and enjoy!