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Instant Pot Chicken Thigh and Kale Soup
Instant Pot Chicken Thigh and Kale Soup

Before you jump to Instant Pot Chicken Thigh and Kale Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One way to address this to start seeing some results is to understand that you do not need to change everything straightaway or that you have to completely get rid of certain foods from your diet. It’s not a bad idea if you want to make big changes, but the most crucial thing is to step by step switch to making healthier eating choices. As you get accustomed to the taste of these foods, you will see that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will discover that you won’t wish to eat the old diet.

Hence, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to instant pot chicken thigh and kale soup recipe. To cook instant pot chicken thigh and kale soup you only need 14 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Instant Pot Chicken Thigh and Kale Soup:
  1. Take 190 g onion, chopped
  2. Use 80 g carrots, chopped
  3. Take I knob of ginger, chopped
  4. Use Good amount of minced garlic
  5. Prepare 1 lb boneless skinless chicken thighs
  6. Get 6 cups water
  7. You need 5 tsp chicken bouillon paste
  8. Prepare 2 sprigs fresh rosemary
  9. You need 2 sprigs fresh thyme
  10. Take pepper
  11. Provide Bragg's sprinkle seasoning
  12. You need dried oregano
  13. Provide 84 g chopped kale
  14. Use some avocado oil
Steps to make Instant Pot Chicken Thigh and Kale Soup:
  1. Turn on Saute on instant pot and add some oil
  2. Once heated, add onions, carrots, ginger, and garlic. Let it cook till tender and translucent
  3. Add the whole chicken thighs and cook till just white - not trying to cook it
  4. Add water, bouillon, and seasoning. Add whole sprigs of herbs
  5. Set up the instant pot to pressure cook on high for 12 minutes - then let it naturally release for 7 mins - then quick release/vent to release pressure
  6. Pick out the stems of the herbs. Take out the chicken to shred. Check the internal temp of the meat, but it should be falling apart.
  7. Turn saute back on. Add kale. once boiling turn off instant pot, the residual heat will cook the kale
  8. Add back shredded chicken and enjoy

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