Easy Recipe
Prep Time
15 minutes
Cook Time
20 minutes

This creamy dairy-free and low-carbohydrate soup gets its creaminess from the fennel bulbs and zucchini. To save time, use an immersion blender to purée the soup right in the Instant Pot! This nourishing and easily digestible soup is delicious served for breakfast, lunch, or dinner.

2 tablespoons extra virgin olive oil
1 medium onions chopped
2 medium fennel bulbs chopped
2 pounds zucchini chopped
1 pounds boneless chicken breasts
1 teaspoons dried thyme
2 teaspoons Herbamare
4 cups water (or homemade chicken stock)
1 bunches lacinato kale chopped (about 4 cups)