Herbed Chicken and Rice Soup

1 tablespoon ghee

1 small/medium onion- diced

4 cloves of garlic minced

1 cup diced carrot

1 cup diced celery

2 cups diced and peeled zucchini

1 heaping tablespoon fresh rosemary- chopped

1 heaping teaspoon dried thyme

1 heaping teaspoon dried parsley

1/2-3/4 cup white rice (for grain free add sweet potato)

2 cups spinach

salt and pepper to taste

64 oz chicken bone broth**

chicken meat from whole chicken or 1 lb ground chicken or Turkey

Start by heating up ghee (or your fat of choice) in a large pot over medium/low heat. Then add in diced onion, garlic, carrot, and celery. Season veggies with salt and pepper and sauté for a couple of minutes until onion is translucent and veggies are slightly tender. Then add in ground or fresh chicken. Once chicken is cooked through, add in fresh rosemary, dried thyme, and dried parsley. Then zucchini, broth, and more salt. Bring to a simmer and cook until veggies are very tender. Then add in rinsed and drained rice and loosely cover with a lid for about 30 minutes. Once rice is cooked, add in your spinach or kale. Enjoy!!⠀

**To make instant pot whole chicken and bone broth.

Put a whole chicken in your instant pot. Cover with 1-2 cups of water and season generously with salt and pepper. Set valve to sealing and pressure cook for around30 minutes (depending on how big your chicken is- 8 minutes per pound!) Let the IP come down to pressure naturally. Remove chicken meat from the instant pot. Leave in bones. Fill IP with water until 1/2 fill line and add in 1-2 TBSP Apple cider vinegar. Set valve to sealing and pressure cook for 1 hour and 40 minutes. Let come down to pressure and strain broth through a fine mesh strainer!