Ingredients
- 1.5 lbs organic free range chicken thighs (or breasts)
- 1 large onion, roughly diced
- 3 cloves garlic, mashed
- 2 medium yukon gold potatoes, diced into cubes
- ½ cup quinoa (omit if paleo, whole30)
- 3 ½ cups chicken broth (I used Bonafide Provisions Chicken Bone Broth)
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 tsp sea salt
- ½ tsp black pepper
- 3 tbsp avocado oil
- ¼ cup chopped chives
Instructions
IF USING INSTANT POT:
- Turn instant pot to sauté function.
- Add oil and once hot, add onions and stir for 4-5 min.
- Next add chicken, diced potatoes, quinoa, broth, seasonings, and chives.
- Turn instant pot off and change settings to 'pressure cook' and set for 13 minutes.
- Once done, quick release the pressure valve and open cover.
- Transfer 3/4 of the soup to a high speed blender and blend for 30 seconds.
- Transfer back to the instant pot.
- Season to taste and serve!
IF NOT USING THE INSTANT POT:
- Use a large pot on the stove and follow above instructions (sauté onions, then add remaining ingredients).
- Bring to a gentle boil, then reduce heat to low, cover and simmer for 30-35 minutes.
- Remove from heat and grandad 3/4 of the to a high speed blender and blend for 30 seconds.
- Transfer back to the pot.
- Season to taste and serve!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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