Salsa Verde Chicken Soup

SALSA VERDE CHICKEN SOUP

So cozy & perfect for fall. It is seriously so flavorful — check out where I get my favorite salsa in the ingredient list below! Maybe one of my favorite soups, ever!!

This recipe targets:

Whole30 | Paleo | Dairy-Free | Gluten-Free

This soup is so quick and easy to make in the instant pot. Grain-free and dairy-free, it tastes good and is good for you! It’s full of healthy fats, fiber, protein, and complex carbohydrates that will leave you and your gut feeling happy and satiated.

Ingredient list

• ~24 oz organic chicken broth

• ~2 lbs boneless/skinless organic chicken thighs

• 2, 12oz jars salsa verde (I get mine from TJ’s or Whole Foods!) (Or this for low FODMAP)

• 10-20 rainbow carrots, peeled and chopped

• 1 head of celery, chopped (optional, but I love)

• 1/2 large butternut squash peeled/chopped/cubed OR 3 small sweet potatoes, peeled/chopped/cubed

• 1 lime, juiced

• 1-2 bags organic spinach or kale

• Sea salt to taste

Dietary benefits

• Gluten-free

• Dairy-free

• Paleo

• Whole30

Steps

INSTANT POT METHOD:

1. Pour 1 cup of chicken broth into instant pot. Place chicken thighs on trivet and pressure cook on “high” for 6 minutes.

2. Chop up butternut squash (or sweet potato), celery and carrots. Remove chicken thighs and shred (see notes for the best trick for shredding chicken!).

3. Add shredded chicken, salsa, butternut squash (or sweet potatoes), carrots, celery, lime juice, and salt to instant pot with remaining chicken broth. Pressure cook for 10 minutes on “high.”

4. Optional Step: Once done, ladle out about 1/3 of the carrots/sweet potato/butternut squash to blend into purée. (I just throw in the kitchen aid quickly, or mash w/ a potato masher, or in the blender) Add puree back into soup.

5. Add spinach and mix to let wilt. Serve hot with cilantro, Kitehill DF sour cream, avocado, and hot sauce!

stovetop method:

1. Cook chicken as desired (I like to bake mine at 350 for 20-30 minutes!)

2. In a large pan, pour in your broth, salsa, and sweet potatoes, carrots, celery, lime juice, and salt. (If you’re using butternut squash instead of sweet potatoes, you’ll add this in later!)

3. Bring to a boil.

4. Once boiling, add in your butternut squash and simmer for 30 minutes. (the squash takes less time to cook than the rest!)

5. After 30 minutes, check to see if vegetables are soft/textured to your liking. Feel free to simmer for longer, if desired!

6. Optional Step: Once done, ladle out about 1/3 of the carrots/sweet potato/butternut squash to blend into purée. (I just throw in the kitchen aid quickly, or mash w/ a potato masher, or in the blender) Add puree back into soup.

7. Add in your cooked chicken.

8. Add in your spinach and mix to let it wilt.

9. Serve hot with cilantro, Kitehill DF sour cream, avocado, and hot sauce!

NOTES

• Substitute more carrots and/or butternut squash for sweet potatoes if preferred.

• EASIEST way to shred chicken: use Kitchen Aid or hand mixer instead of forks!

• Pureeing the carrots/butternut squash/sweet potato is not necessary, but it makes the soup EXTRA thick and delicious!

• Serve over cauliflower rice or zucchini if ya want extra veggies

• *Use FODYFOODS Salsa Verde for Low FODMAP

• Use bone broth instead of chicken broth for extra nutrients and protein!

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