A light, soul-warming soup easily prepared in less than 45 minutes. A savory from-scratch broth is pumped up with garlic and ginger, chunks of prepared chicken and spiralized sweet potato noodles replace starchy egg noodles for a colorful, healthier update!
Stove top and Instant Pot instructions included.
Add the celery, carrots and ginger and sauté an additional 2 minutes.
Add the chicken stock, parsley and thyme; bring to a low boil, then lower the heat to a simmer. Allow to simmer for 15 minutes.
Set Instant Pot to SAUTE function and add the olive oil. When hot add the onions and garlic; cook for 3 minutes.
Add the celery, carrots and ginger; cook 2 additional minutes. Cancel Saute function.
Add the chicken stock, parsley and thyme. NOTE: If using raw chicken, add it now.
Seal the Instant Pot, place the vent on seal. Select Manual High Pressure and 15
When the cooking is complete, do a Quick Release and allow the Instant Pot to stay on the WARM setting.
Remove the lid and the chicken (if cooking it). Shred the chicken using 2 forks OR this technique and return it to the Instant Pot. NOTE: If using prepared chicken add it to the Instant Pot now.
Add the sweet potato noodles and the lemon juice. Allow the noodles to sit in the soup for 5-10 minutes until they soften and are warmed through. DO NOT BOIL the noodles.
Salt and pepper to taste.
If you don't have a spiralizer, use a julienne vegetable peeler or purchase prepared sweet potato noodles.
Recipe can be doubled or tripled keeping the ingredient proportions the same.