Instant Pot Provencal Chicken Soup

This is the time to make a pot of soup and share with your neighbors and anyone else that needs some love.

Serves 6-8

Adapted from Mediterranean Instant Pot

Ingredients:

1 Tbl extra virgin olive oil

2 fennel bulbs, 2 Tbl fronds minced, bulbs halved, cored, and cut into ½ inch pieces

1 onion, chopped

1 ¾ tsp sea salt

2 Tbl tomato paste

4 garlic cloves, minced

1 Tbl fresh thyme or 1 tsp dried

2 anchovy fillets, minced

7 cups chicken stock

1 (14.5-oz) can diced tomatoes, drained

2 carrots, peeled, halved lengthwise, and sliced ½ inch thick

2 (12-oz) bone in split chicken breast, trimmed

4 (5oz) bone-in chicken thighs, trimmed

½ cup pitted brine-cured green olives, chopped

1 tsp grated orange zest

Directions:

Using the highest sauté function, heat oil in Instant Pot until shimmering, add fennel pieces, onion, and salt and cook vegetables until are softened, about 5 minutes. Stir in tomato paste, garlic, thyme, and anchovies and cook until fragrant, about 30 seconds. Stir in 5 cups of chicken stock, scraping up any bits, then stir in tomatoes and carrots. Nestle chicken in pot.

Lock lid in place and close pressure release. Select high pressure cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away steam to escape away from you

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.

Using wide, shallow spoon, skim excess fat from surface of soup. Stir chicken and any accumulated juices, olives, and remaining 2 cups chicken broth into soup and let sit until it heated through, about 3 minutes. Stir in fennel fronds and orange zest, and season with salt and pepper to taste. Serve

Per Serving: Cal 170; Total Fat 5 g; Sat Fat 1 g; Chol 60 mg; Sodium 870 mg; Total Carbs 11 g; Fiber 3 g, Total sugar 5 g; Added sugar 0g; Protein 19 g