2 SunFed® Perfect Zucchini®
1 tsp olive oil
1 lb chicken meatballs or boneless, skinless chicken breast, diced
1 medium yellow onion, diced
4 medium carrots, diced
4 medium celery stalks, diced
2 garlic cloves, minced
1 tsp salt
½ tsp pepper
½ tsp dried thyme
½ tsp dried oregano
1 pinch turmeric
4 cups unsalted chicken broth
Prep Time: 15 min
Cook Time: 15 min
Servings: 4–6
1 Turn the Instant Pot® on for 10 minutes. Add the olive oil to the pot.
2 Add the diced chicken breast and sauté for 5 minutes. Then, add the onion, carrots, celery, garlic, salt, pepper, thyme, oregano, and turmeric. Mix well. Allow the sauté cycle to finish.
3 Add the chicken broth, place the lid on. and turn the knob to “sealing.” Select the “soup/broth” function and set the cycle time for 5 minutes. While the soup cooks in the Instant Pot, spiralize the zucchini into zoodles (zucchini noodles).
4 When the cycle finishes, immediately but carefully perform a “manual release.”
5 Divide the zoodles between 4–6 bowls. Spoon the hot soup over the zoodles, this will cook them just enough so that they’re not soggy. Enjoy!
To learn more about SunFed, visit www.perfectproduce.com
