Name: Pot Chicken Rice Soup Recipe For Bacterial Vaginosis
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tbsp ghee / preferred cooking fat; 1 medium onion (diced); 4 garlic clove (minced); 8 oz mushroom (sliced); 1 cup carrots (cut into bite size); sea salt and pepper; 1 lb chicken breast (boneless, skinless); 2 tsp poultry seasoning (dried); 4 cups chicken broth (sugar-free); 1/2 cup coconut cream; 2 tsp tapioca flour (optional); 1/2 tsp brown mustard; sea salt (for tasting); 8 oz cauliflower rice; parsley or chives (chopped)

Pot Chicken Rice Soup Recipe For Bacterial Vaginosis

Easy Recipe for Pot Chicken Rice Soup Recipe For Bacterial Vaginosis. That will help your Bacterial Vaginosis treatment. Natural Remedy for Bacterial Vaginosis with healthy food and diet.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings:

Calories: 258kcal

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Ingredients

2 tbsp ghee / preferred cooking fat
1 medium onion , diced
4 garlic clove, minced
8 oz mushroom, sliced
1 cup carrots, cut into bite size
sea salt and pepper
1 lb chicken breast, boneless, skinless
2 tsp poultry seasoning, dried
4 cups chicken broth, sugar-free
1/2 cup coconut cream
2 tsp tapioca flour, optional
1/2 tsp brown mustard
sea salt, for tasting
8 oz cauliflower rice
parsley or chives, chopped

Instructions

Have all ingredients prepped and ready to go. Turn the instant pot to “saute” and wait until it reads “hot”. Add the ghee and swirl around the bottom, then add onions and cook for 30 seconds until translucent. Add the mushrooms, carrots and garlic, sprinkle with a bit of salt and pepper, stir and cook another minute until fragrant.
Press “cancel”, then season chicken breasts all over with salt and pepper and add to pot, along with the broth and poultry seasoning. Seal the lid and pressure cook for 10 mins.
You can either release the pressure naturally or quick release if you’re short on time. Remove chicken to a plate and shred with two forks, set aside. Press “cancel” and then “sauté” and add the tapioca flour and coconut cream if using*, and the mustard, stir to combine and cook a minute to thicken.
Add chicken back to the pot along with the cauliflower rice and continue to cook on “sauté” another minute. Taste the soup and season with salt and pepper as desired. Serve hot garnished with chopped parsley or chives if desired. Makes 6 servings. Enjoy!

Nutrition Label

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Pot Chicken Rice Soup Recipe For Bacterial Vaginosis