Paleo Whole30 Pesto Chicken Zoodle Soup
Servings: 8 servings
Calories: 298kcal
Ingredients
- 12 chicken thighs, about 3 pounds
- 2 cups chicken broth (homemade for low FODMAP) or water
- 1 teaspoon salt
- ½ cup paleo pesto
- 1 pint grape tomatoes, halved
- 1 cup almond milk or coconut milk
- 4 medium zucchini, made into noodles
- ¼ cup chopped green onion
Instructions
Instant Pot
- Add chicken, broth and salt to the Instant Pot. Put lid on, make sure valve is closed, and cook for 8 minutes on high.
- Hit "cancel", release pressure and remove the chicken. Add in the pesto, tomatoes, almond milk, zucchini, and green onion. Hit "saute" and cook until noodles are tender, about 5 minutes. While that is cooking, chop up the chicken and add it back in. Taste and add more salt if needed.
- Hit "cancel" and serve warm.
Stove Top
- Add the chicken, broth and salt to a large stock pot. Add an additional cup of water or broth. Place on the stove and cook on medium/high until it comes to a boil. Reduce heat and simmer for 10 minutes, until the chicken is cooked through.
- Remove the chicken and chop it up, or use a clean pair of scissors and cut the chicken in the pot. Add in the pesto, tomatoes, almond milk, zoodles and green onion. Cover and cook 5 more minutes, until noodles have softened.
Notes
*I have only made this in the Instant Pot, but I'm sure it will work on the stove top as well. Add the chicken to the broth, salt and pesto. Cook on medium until chicken is cooked through. Remove the chicken and add in the tomatoes, zoodles, green onion and almond milk. Chop up the chicken and add back in.
Nutrition
Calories: 298kcal | Carbohydrates: 7g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 856mg | Potassium: 830mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 2mg