Paleo Chicken “Noodle” Soup grain free, Low-Carb, Keto

By ROBandSEAN

Ingredients

• 2 tablespoons coconut oil
• 1 pound (453 grams) boneless, skinless chicken thighs
• 1 cup diced celery* see note
• 1 cup diced carrots
• 3/4 cup (approx. 6) chopped green onion, green part only
• 6 cups chicken stock
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon grey sea salt
• 1/8 teaspoon fresh ground pepper
• 2 cups (300 grams) spiralized daikon noodles* see note

Preparation

Step 1

To make in an Instant Pot: Add coconut oil and chicken thighs to the bowl of your Instant Pot. Set on saute and cook for 10 minutes, until chicken is just about cooked through. Shred with a fork. Add celery, carrots and onions. Cook for another 2 minutes. Add remaining ingredients. Cover and set on “soup” setting for 15 minutes. Once complete, add daikon noodles and serve.
To make on a stove top: Add coconut oil and chicken thighs to a large saucepan. Cook on medium for 15 minutes, until chicken is just about cooked through. Shred with a fork. Add celery, carrots and onions. Cook for another 5 minutes. Add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Once complete, add daikon noodles and serve.

Celery: If you're severely FODMAP sensitive, you can replace the celery with more carrots, or use radishes!