Ingredients
Scale
- 1½pounds chicken drumsticks
- 3 tablespoonsolive oil
- ½medium onion, chopped
- 2garlic cloves, minced
- 2celery stalks, chopped
- 2 cupschicken broth
- 2 cupswater
- 3 tablespoonscoconut aminos or soy sauce
- ½ teaspoonsmoked paprika
- 1 teaspoonblack pepper
- 1 teaspoondried thyme
- 1 teaspoonbouillon powder or seasoning mix
- ½ teaspooncayenne pepper (optional)
- 2packs shirataki noodles, rinsed and drained
- Chopped fresh parsley for garnish
Instructions
- Sauté the Aromatics
- Turn on the Instant Pot and select the sauté function. Once it’s hot, add olive oil, chopped onion, and minced garlic. Cook for about one minute, stirring frequently until fragrant.
- Add Vegetables
- Add the chopped celery to the pot and stir for another 2 to 3 minutes until it begins to soften.
- Add Chicken and Broth
- Place the chicken drumsticks into the pot. Pour in the chicken broth and water.
- Stir in smoked paprika, black pepper, thyme, bouillon powder, and cayenne pepper if using.
- Pressure Cook the Chicken
- Cancel sauté mode and secure the lid on the Instant Pot.
- Set to manual high pressure for 20 minutes.
- When cooking is complete, perform a quick release by turning the valve to venting.
- Shred the Chicken
- Carefully open the lid and remove the chicken. Using two forks, shred the meat and discard the bones. Return the shredded chicken to the pot.
- Add the Seasoning and Noodles
- Stir in the coconut aminos or soy sauce. Taste the broth and adjust seasoning if needed.
- Add the shirataki noodles and switch the Instant Pot back to sauté mode.
- Simmer and Serve
- Let the soup simmer uncovered for about 5 minutes to allow the noodles to absorb the flavors.
- Turn off the heat and garnish with chopped fresh parsley before serving.