Weight Watchers Instant Pot Detox Soup

Weight Watchers Instant Pot Detox Soup

It is winter here in the Midwest and if you are from here then you know it has been a pretty harsh one thus far. I am counting down the days until we can move to Arizona LOL However, in the meantime, I will make soup and like it.

This is the best chicken noodle soup minus the noodles. It is only 1 Weight Watchers Freestyle point and has so many great flavors. I make this recipe once a month and freeze it in small containers so I can have an easy grab and go lunch option on our busy days.

Servings: 8

Weight Watchers Freestyle Points: 1

Ingredients:

1 Tbsp Olive Oil

1 onion, diced

3 large celery stalks, chopped

2 large carrots, peeled and chopped

1 cup mushrooms, sliced

5 tsp minced garlic

42 oz fat-free/low sodium chicken broth

2 bay leaves

½ tsp turmeric

½ tsp crushed red pepper flakes

1 ½ tsp sea salt

15 oz can chickpeas, drained and rinsed

2 medium boneless skinless chicken breast

3 cups fresh spinach/kale mixture

Instructions:

• Press Saute button and when the Instant Pot says HOT, add olive oil, onion, celery, and carrots; stirring occasionally for 5 minutes.
• Add in mushrooms and garlic, stirring another 3 minutes.
• Add chicken broth, chicken breast, bay leaves, turmeric, red pepper flakes, salt, and chickpeas.
• Lock the Instant Pot lid and set the vent to sealing.
• Press Manual/Pressure Cook button for 8 minutes(12 minutes if the chicken is frozen).
• When the Instant Pot beeps, allow to NPR for 10-15 minutes and then release the remaining pressure.
• Remove chicken breast and shred with two forks and add back into the pot.
• Click Saute button and add spinach/kale mixture. Stir occasionally for 5 minutes.