Chicken Soup
Course
Soup
Cuisine
Modern
Difficulty
Easy
Browse Category
Soups, Stews & Broths
Duration
30-60 min
Diet
Celiac
,
Dairy Free
,
Gluten Free
,
Low Carb
,
Paleo
Cooking Technique
Pressure Cook
Main Ingredient
Carrot
,
Celery
,
Chicken
Servings
Prep Time
4-6
servings
10
minutes
Cook Time
30
minutes
Servings
Prep Time
4-6
servings
10
minutes
Cook Time
30
minutes
Ingredients
2-3
pounds
chicken
2
carrots
roughly chopped
1
celery
roughly chopped
1/4
Turnip
or Radish, cut in
2 inch
cubes
1
tablespoon
Italian seasoning
or
1/2 teaspoon
each of dried parsley, oregano, thyme and rosemary
2
bay leaves
3
cloves
garlic
crushed
1
piece
Ginger
thumb sized sliced
1
medium
onion
sliced
1
tablespoon
sea salt
1
teaspoon
black pepper
fresh ground
scallion
thinly sliced, for garnish
purple onion
thinly sliced, for garnish
Instructions
In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
Add
4 cups
of cold water.
Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
Open the lid, take out the chicken and de-bone the meat.
Reserve the bones to make bone broth. Put the meat back to the pot and stir.
Crush the carrots and celery gently against the side of the pot with the back of a spoon.
Add salt and pepper to taste.
Garnish with thinly sliced onions, and scallions to serve. Enjoy!!
Recipe Notes
Visit
Dr. Karen Lee’s site