5 Minute Low Carb Chicken Soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 tsp sea salt
- 1 tbsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp dried parsley
- 2 cups chicken stock or broth
- 8 oz leftover shredded chicken or 1 (8oz raw chicken br cubed)
- 2 zucchini (sliced)
- 2 cups baby carrots
- 10 celery (diced)
- 1/2 red bell pepper (diced)
- 1/2 yellow onion (diced)
- 1/2 tbsp dried rosemary
- Carbohydrate 9.28690178127575 g
- Cholesterol 0 mg
- Fat 0.29612606950504 g
- Fiber 3.29641934711211 g
- Protein 1.8496581939309 g
- Saturated Fat 0.0806648351709224 g
- Serving Size 1 1 Serving (229g)
- Sodium 420.387489499003 mg
- Sugar 5.99048243416363 g
- Trans Fat 0.0520369285022283 g
- Calories 45 calories
[ { "@type": "HowToStep", "text": "Place all of the ingredients inside your Instant Pot Pressure Cooker. Place the lid on your pot and make sure the pressure knob is in the SEALING position." }, { "@type": "HowToStep", "text": "Using the display panel press CANCEL. Then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5." }, { "@type": "HowToStep", "text": "When the pot beeps to let you know it’s finished, let it naturally come down from pressure until the display reads LO:20. This will keep your chicken tender. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes, it’s hot." }, { "@type": "HowToStep", "text": "Remove the lid, stir, salt to taste." } ]
