Best Soup Recipes

• 1 tbsp olive oil
• 3 stalks celery, chopped
• 3 chicken breasts, diced
• 2 small  yellow onions, diced
• 4 cloves garlic minced
• 1 tsp thyme
• 1 tsp parsley
• 1 red pepper, diced
• 1 tsp  oregano
• 1 tsp salt
• 4 chicken bouillon cubes
• 2 carrots, peeled and chopped
• 1/2 tsp pepper
• 4 cups spiralized zucchini noodles

1. Over medium-high heat Heat olive oil and add chicken and cook for 1-2 minutes. Add garlic, celery, onions, and carrots, and saute for 6-7 minutes until veggies are tender. Add red pepper, parsley, thyme, and oregano and cook another 2 minutes, then remove from heat.
2. Among 4 large mason jars divide the chicken and veggie mixture. To each, add bouillon cube and top with zucchini noodles. Store in the fridge up to 4 days.
3. Pour boiling water overtop when ready to serve,  just before completely covering zucchini noodles. Microwave for 1-2 minutes on high and remove, mixing well. Pour into a deep large bowl and serve.

• Turkey Breast
• 1/2 large  yellow onion diced
• 1  stalk celery diced
• 1  carrot peeled and diced
• 1  zucchini diced
• 1  green pepper diced
• 1 (1 oz) packet  taco seasoning
• 1 (16 oz) package  Jennie-O Extra Lean Ground 
• 1  red pepper diced
• 1 (15 oz) can  corn drained
• 1 (10 oz) can  Rotel tomatoes with green chilies
• 1 (16 oz) can  fat free refried beans
• 2 1/2 cups  chicken broth
• 1 (8 oz) can  tomato sauce
• Optional Toppings
• lime juice
• Tortilla Chips
• Non fat plain greek yogurt
• shredded cheese
• crackers
• Cilantro

1. Over medium-high heat, heat a large stock pot.
2. Once hot spray with cooking spray.
3. Stir in taco seasoning and all veggies and cook for 5 minutes, stirring occasionally.
4. Stir in turkey and cook for an additional 5 minutes until turkey has cooked through, breaking it up as you go.
5. Stir in the rest of the ingredients.
6. Over high heat bring mixture to a boil.
7. Once boiling, cover and simmer for 10 minutes on low heat.
8. Taste and stir with optional toppings!

• 8 tomatoes quartered
• 1 medium yellow onion quartered
• 1/2 cup fresh basil
• 1 400 ml can coconut milk
• 2 cloves garlic minced
• 1 Jalapeno seeded and cut into 4 pieces (optional).
• 1/2 teaspoon liquid smoke
• salt and pepper to taste
• goat cheese for garnish optional
• 2 cups broth chicken or vegetable
• 1 tablespoon honey
• 1 teaspoon oregano

1. Into the Instant Pot,  Place all ingredients.
2. Secure the lid and set to manual high pressure for 5 minutes.
3. Let the pot naturally release it's pressure for 10 minutes. Quick release remaining pressure After 10 minutes.
4. Blend the soup until smooth using an immersion blender.
5. Top with goat cheese (optional).