I don’t know what it is about chicken soup, but I make it all year long. I CRAVE it during the cooler months and when I’m sick. This week, we had a big stretch of cold mornings and nights. I cooked a chicken in my Instant Pot in 25 minutes. By the time the chicken was cooked, I had the vegetables chopped waiting. The best part of pressure cooking, aside from the time and set-it-and-leave-it-alone, is the rich broth that is left after cooking the bird.
- 1 whole chicken, cooked.
- 8 cups of chicken broth
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- juice of 1 lemon
- 1 bunch of parsley
- 1 Teaspoon dried thyme
- 1 Teaspoon Adobo seasoning (or use ground cumin)
- 1 Teaspoon dried oregano
1. Cook chicken in preferred method. Pull meat from bones and set aside. Save bones to make more broth, if desired.
2. Add butter to large dutch oven or stock pot. Add carrots, celery, onions, parsley, garlic. Cook 5-8 minutes until onions are beginning to soften.
3. Add broth and spices, salt, pepper and bring to low boil. Reduce to simmer and cook 30 minutes.
4. Add chicken. Continue to simmer another 10 minutes. Serve when ready.