Makes 3 Servings
Macros: 328 cal, Fat 17g, Carbs 6g, Fibre 1g, Protein 36g
3 slices Bacon (chopped)
3/4 Yellow Onion (chopped)
1 1/2 stalks Celery (chopped)
1 1/8 tsp Garlic Powder
3/4 tsp Onion Powder
3/4 tsp Dried Chives
3/4 tsp Dried Parsley
3 cups Chicken Broth
449g Chicken Thighs (boneless and skinless, trimmed)
Turn the pressure cooker to sauté mode. Add the bacon and cook for 3 to 4 minutes. Drain the fat, leaving a small amount.
Add the onions and celery to the bacon and cook for 3 to 5 minutes or until the onions start to soften. If the bacon starts sticking to the bottom of the pot, add a splash of the chicken broth. Stir in the garlic powder, onion powder, chives, and
parsley. Cook for another minute. Add all of the chicken broth and stir to combine. Add the chicken and close the lid.
Set to “sealing”, then press manual/pressure cooker and cook for 10 minutes on high pressure. Once it is done, release the pressure manually.
Remove the lid carefully and transfer the cooked chicken to a plate or bowl and use two forks to shred it. Transfer the shredded chicken back to the pot and stir to combine. Taste and season soup with salt if needed. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving is approximately 1 1/2 cups of soup.
More Flavour: Add fresh garlic or dried dill.
No Boneless, Skinless Chicken Thighs: Use bone-in chicken thighs or chicken breast
More Vegetables: Add spinach or kale.