Ingredients:

• 3 large potatoes

• 1 large carrot

• 1 zucchini

• Green beans (cut into thin pieces)

• 1 onion

• 2–3 garlic cloves

• Salt (to taste)

• Olive oil (to taste)

• 1 chicken breast

Equipment Needed:

• Pressure cooker

• 2 medium pots

• 1 large pot

• Hand blender

Preparation:

1. Cook the Chicken:

   • In a pressure cooker, place the chicken breast with enough water to fully cover it. Add a pinch of salt and a drizzle of olive oil.

   • Cook for 30 minutes. Once done, shred or dice the chicken into small pieces and set it aside.

2. Prepare the Green Beans:

   • In a medium pot, boil the green beans in salted water until tender.

   • Drain and set aside.

3. Cook the Vegetables:

   • In a large pot, add hot water along with the potatoes, carrot, zucchini, onion, garlic, and a pinch of salt.

   • Cook until all the vegetables are soft and fully cooked.

4. Blend the Soup:

   • Use a hand blender to blend the cooked vegetables into a smooth, creamy consistency.

5. Combine Everything:

   • Stir the shredded chicken into the blended soup.

   • Add the cooked green beans and mix well.

6. Serve:

   • Drizzle a bit of olive oil on top before serving if desired. Enjoy your warm, hearty, and healthy chicken soup!

Enjoy:
This gluten-free chicken soup is easy, nourishing, and perfect for a cozy meal. Let me know how it turns out!