INGREDIENTS

1 tbsp. butter,
1/2 brown onion, chopped
1 clove garlic chopped
2 carrots, chopped
2 stalks celery, chopped
2 handfuls of kale
1 tsp. salt
1 tsp. black pepper
A few sprigs of fresh thyme
1 tsp. dried oregano
1 tbsp. fresh parsley chopped
4 slices of ginger root (or more if you want it more firey)
1 chicken stock cube
1 pint water
1 carton (500ml) chicken freja bone broth chicken
4 chicken thighs, skinless, boneless
1 nest of vermicelli rice noodles
Squeeze of lemon, wedges, to serve

METHOD

Turn your Instant Pot to the sauté. Add the butter, get the pan hot, season the chicken with salt and pepper then add to the pot and fry lightly. Remove from the pan and then add the chopped onion, garlic, carrots and celery and sauté for 3 minutes until translucent. Add the thyme, oregano, parsley, ginger slices and chicken cube and stir.

Now return the chicken thighs to the pan and add in the chicken broth, water and rice. Close the lid and set the Instant Pot to high pressure for 7 minutes, or if making for later switch to slow cook (my favourite method).

Once the Instant Pot cycle is complete, allow it to naturally release which should take about 10 minutes. Carefully unlock and remove the lid from the Instant Pot.

Remove the chicken and shred with two forks, then add back to the pot and mix together. Add in the noodles and the kale.

Serve the soup with a squeeze of lemon.

SERVES 8

Prep 5 mins | Cook 25 mins

Calories 230 (per serving)

Fat 8g | Carb 14g | Protein 24g