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Beef Stew
Chicken Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4-6 servings
|
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
Ingredients
|
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
Dr. Karen Lee is a certified chiropractor and a current stay at home mom. She started a family practice focusing on nutrition, women’s health, and children’s health. Eventually, Lee sold her practice and decided to be a support system for her busy family.
She created drkarenslee.com to share her knowledge and build a community of like-minded people who care about prevention and not sickness. Learning what to eat and what to avoid is very challenging in these busy times. As cliché as it might sound, you are what you eat. And food can be medicine or poison. We hope you enjoy Karen’s wholesome and healthy recipes!
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This was really good and super easy. I used chicken broth instead of water for more flavor
Very good! I would cut back on the ginger next time but it
Was still very very good!!
I used chicken stock instead of water, and omitted the ginger. I also added cooked egg noodles into the hot soup just before serving.
It was very good-I would make it again.
This soup is so easy to make, so fast and so delicious I made myself some when I had a cold. The wait is not even noticeable. Yummy!
I used radishes and leftout the ginger.
Delicious soup. I will add some rice and extra water to compensate for the rice next time.
Sometimes simple and easy is the best as was in this case with this wonderful recipe. I made it tonight for dinner and it was delicious. I did, however, leave out the ginger and felt that next time I make it, yes there will be a next time, I will add 6 cups of liquid instead of 4. I added more stock to my leftovers because there just wasn’t enough liquid. The flavor and simplicity of making this soup was just really perfect.
Great recipe, i made it with turkey instead of chicken, used turkey soup stock instead of water and I doubled the quantities to make a larger batch. I found doubling everything worked well except the pepper…coyld have cut that back a bit. Also I used a cup and a half of rice instead of the turnip. Had to add water after cooking was done as i think the rice absorbed some. Turned out great though. Will follow this recipe again for turkey or chicken soup!
My first time using my instapot, so i didnt realize tgat it was going to take and extra 20 min to pre-heat and 40 minutes to de-pressurize.
I added the rice like suggested and i found it turned it into stew almost… the rice was mushy and didnt evn look like rice.
Also found it lacking in flavour. I wouldnt make it again