My daughter sent me this recipe, so, of course, it is healthy.  The flavors go well together and is even better the next day.

  • 3 cups shredded chicken or turkey OR 2 lbs. skinless, boneless chicken thighs
  • Spinach, curly kale or green chard as much as you like (trimmed and very roughly chopped)
  • 3 slices of uncured bacon
  • 1.5 cups carrots diced
  • 1.5 cups celery diced
  • 1.5 cups yellow onion diced
  • 5-6 garlic cloves, coarsely chopped
  • 8 oz. cremini  mushrooms, sliced
  • 1 large russet potato, diced
  • 3 cups chicken stock  (more for adjustments at the end)
  • 1 tbsp fresh thyme, or 1/2 t. ground thyme
  • 1 tsp coarse salt
  • Black pepper to taste
  • Chopped parsley and/or fresh thyme for garnishing

You can eliminate the potato and add cooked noodles, quinoa, or rice in the very end if you would like a more substantial soup.

  1. Prep:  Dice carrots, celery, and yellow onion. Prepare garlic cloves and mushrooms.  Roughy chop curly kale or green chard. Set aside.

  2. Bacon: Set your instant pot on saute and cook the bacon. Render fat and crisp up the bacon. Once the bacon strips are crisped up, remove and set aside. Leave 2 tbsp bacon fat in the instant pot (you may have to add some oil.)

  3. Cook: Saute onion in bacon fat until softened then add garlic. Saute for 30 seconds, then add carrots, cremini mushrooms, celery, salt, and thyme. Give a quick toss then add 3 cups chicken stock.

    At this point, add chicken thighs, if using that method.

    Without stirring, place diced potatoes on top.  Turn the instant pot off.  Place the lid on the pot.  Set on manual high for 18 minutes and let pressure naturally release for 10 minutes.  Check to see if vegetables are cooked how you like them.  If not, add an additional 5 minutes.

    Transfer chicken thighs to a plate and cover, to cool.

  4. Remove about a cup of broth from the soup, let it cool a bit, then whisk in the starch.  Stir it back into the pot and heat it to thicken slightly.  Taste the soup.  If more salt is needed, you can add the Better Than Bouillon a teaspoon at a time, or add kosher salt, until desired seasonings are reached.  You can also add additional thyme if you would like.  If you prefer thicker soup, mix more starch with liquid from the soup pot.
  5. Shred or coarsely chop the chicken.
  6. Add chicken, chopped bacon, and spinach.  Cook until spinach just wilts.  Slowly pour the coconut milk over hot simmering soup pot. Give it a gentle stir. Taste and see if more salt or black pepper is needed. Garnish with chopped parsley and/or fresh thyme.

Adapted from:  I HEART UMAMI

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