Chicken Zoodle Soup

THIS HEARTY, COMFORTING CHICKEN SOUP IS JUST LIKE MOM MADE—BUT IT’S HEALTHIER WITH ZOODLES INSTEAD OF NOODLES & IT'S DONE IN RECORD TIME THANKS TO THE QUICK COOKER.

INGREDIENTS

1-2 tsp Cajun Seasoning

1 medium onion

2   celery stalks

1 tbsp (15 mL) olive oil or ghee

2   cloves fresh garlic

2   medium carrots, peeled

1½ lbs. (700 g) boneless, skinless chicken breasts

4 cups chicken stock, divided

1 large or 2 smaller zucchini

1 tsp (5 mL) salt

½ tsp thyme

1 lemon, juiced

DIRECTIONS

1. Add the ghee to the inner pot & set the Quick Cooker to SEAR and press START. Add the chicken, sprinkle with Cajun Seasoning & put on the lid while you prepare the rest of your ingredients.

2. Cut the onion into chunks. Place them into the Manual Food Processorand process until coarsely chopped. Remove the onion and set aside. Cut the celery into chunks and process until coarsely chopped. Slice or chop the carrots.

3. Remove the lid from the Quick Cooker. If the lid has sealed, release the steam.

4. Remove the partially cooked chicken with the Chef's Tongs. Chop the chicken into bite-sized pieces on the flexible cutting mat using the Chef's Knife. Return the chicken to the Quick Cooker, set to sear & hit start.

5. Put all veggies, pressed garlic & spices into the classic batter bowl. Mix well. Add to the inner pot of the Quick Cooker. Add chicken stock, then hit "Cancel."

6. Put the lid on & lock it in place, making sure the steam release button is up.

7. Turn the setting knob to Soup/Stock. Then press time and the "-" button until the time reads 5 minutes. Then push "Start."

8. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

9. Taste the soup to see if it needs more salt or thyme. Serve & enjoy!

Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.