Paleo Whole30 Chicken Curry Soup
Servings: 8 servings
Calories: 343kcal
Ingredients
- 2 pounds chicken tenders or thighs
- 12 oz carrots 3 cups chopped
- 2 cups chopped celery* 2 bunches
- 1 ½ pounds potatoes chopped
- 1 14.5oz can fire roasted tomatoes
- ¼ cup chopped green onion (1 bunch)
- 2 cups water
- 2 tablespoons garlic oil
- 3 tablespoons curry powder
- 1 ½ teaspoons salt
- pepper
- 1 teaspoon ginger powder
- 1 13.5oz can full fat coconut milk (make sure no gums added)
Instructions
- Add the chicken, carrots, celery, potatoes, tomatoes, green onion, water, garlic oil, curry powder, salt, pepper, and ginger to the Instant Pot. Stir well and then place the lid on. Hit the "manual" button and set the time to 10 minutes.
- Once done cooking, let natural release for 5 minutes then release the pressure by hitting the "cancel" button and sliding the valve to release the pressure.
- Remove the chicken to a cutting board and add in the coconut milk to the soup mixture.
- Blend the soup mixture a little with an immersion blender. Just a little to add creaminess, but leaving chunks. This step is optional, but makes for a much creamier soup. Hit the "sauté" button and let mixture cook a little while you chop the chicken.
- Chop up the chicken and add back to the soup mixture. Hit "cancel" and serve warm.
Notes
*Celery is a "limit" food for low FODMAP so you can leave it out if you're not comfortable with it.
**If you don't need it low FODMAP, feel free to add chopped onion, garlic, and more celery.
Nutrition
Calories: 343kcal | Carbohydrates: 23g | Protein: 27g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 627mg | Potassium: 1026mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7307IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 2mg