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.
Ingredients
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)
