Chicken Soup

By: Dr. Karen Lee

Chicken Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Paleo
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Visit Dr. Karen Lee's site"]
cuisine icon Keywords
30-60 min, 4-6 servings, bay leaves, black pepper, carrots, celery, celiac, chicken, contributed, cook 30 min, dairy free, Dr. Karen Lee, easy, garlic, ginger, gluten free, italian seasoning, low carb, modern, onion, paleo, prep 10 min, pressure cook, purple onion, scallion, sea salt, soup, turnip

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
4-6 servings
Ingredients
  • 2-3 pounds chicken
  • 2 carrots
  • 1 celery
  • 1/4 Turnip
  • 1 tablespoon Italian seasoning
  • 2 bay leaves
  • 3 cloves garlic
  • 1 piece Ginger
  • 1 medium onion
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • scallion
  • purple onion
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!!
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