Healthy egg drop soup w chicken

.3 tbsp Chosen Foods Avocado Oil (1t)
16 oz Tyson boneless, skinless chicken breast
4 cup (8 fl oz) Chicken Broth
3 tsp Ginger Root,minced
1 pepper Jalapeno Peppers, chopped
1 cup (8 fl oz) Water, tap
6 tsp coconut aminos (by SPARKPLUGG) (2T)
1 cup, chopped Carrots, raw
.5 tsp Salt
.5 tsp Pepper, black
5 mL Lime Juice (1t)
.3 cup, chopped Onions, raw (1 shallot, diced)
2 cup, pieces or slices Mushrooms, fresh (brown)
2 large Egg, fresh, whole, raw (beaten)
100 grams Cilantro, raw (1/4c)
2 serving Green Onion (fresh-1 stalk) (1/4c)
2 cup Spinach, fresh
1 oz Lime, raw, wedge (1 serving = 1 oz/28g) (by TONYA46)

Turn IP to saute mode. When display reads "hot" add oil. Saute the onions/shallots, peppers, ginger and mushrooms for 1-2 min until the shallots are tender. Add the salt, pepper, coconut aminos, lime juice, and carrots. Give a a quick stir then place the chicken on top of the vegetables. Pour the water and chicken stock into the IP. Close the lid and turn the pressure valve to sealing. Cook on high pressure uning "manual" button for 9 min. Release naturally. Remove the chicken from the IP and shred it. Turn the IP back to saute mode to keep the soup hot. Whisk the eggs together in a small bowl with a fork. Then slowly pour the eggs into the soup while vigorously whisking the soup with ehe fork. The egg will cook in the hot soup. Add the chicken back and then your choice of add ins like cilantro, green onions, and spinach. Once the spinach has softened turn the IP off and serve.

Serving Size: 2c

Number of Servings: 4

Recipe submitted by SparkPeople user RLWORRELL.