Chicken Soup


  • 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
  • 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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