- 2 tablespoons coconut oil
- 1 pound (453 grams) boneless, skinless chicken thighs
- 1 cup diced celery* see note
- 1 cup diced carrots
- ¾ cup (approx. 6) chopped green onion, green part only
- 6 cups chicken stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon grey sea salt
- 1/8 teaspoon fresh ground pepper
- 2 cups (300 grams) spiralized daikon noodles* see note
To make in an Instant Pot: Add coconut oil and chicken thighs to the bowl of your Instant Pot. Set on saute and cook for 10 minutes, until chicken is just about cooked through. Shred with a fork. Add celery, carrots and onions. Cook for another 2 minutes. Add remaining ingredients. Cover and set on “soup” setting for 15 minutes. Once complete, add daikon noodles and serve.
To make on a stove top: Add coconut oil and chicken thighs to a large saucepan. Cook on medium for 15 minutes, until chicken is just about cooked through. Shred with a fork. Add celery, carrots and onions. Cook for another 5 minutes. Add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Once complete, add daikon noodles and serve.
Spread the love, earn karma points:
Celery: If you’re severely FODMAP sensitive, you can replace the celery with more carrots, or use radishes!
Daikon Noodles: You can find daikon in your local grocery store. I was able to find some at health food stores, Superstore, and Walmart carried it, too. Best if made into noodles with a spiralizerhttp://amzn.to/1LSBtpB, but a vegetable peeler will work as well.
Nutrition Information Per Serving
- Calories: 326
- Calories from Fat: 145
- Total Fat: 16.1
- Saturated Fat: 8.4 g
- Cholesterol: 101> mg
- Sodium: 1420 mg
- Carbs: 9.1 g
- Dietary Fiber: 3.2 g
- Net Carbs: 5.9 g
- Sugars: 4.7 g
- Protein: 36.1 g