Cold or Flu? Try this Instapot Chicken Soup!

I feel like some of you really need this right about now! There's nothing better for Winter sniffles (or like, full blow influenza!), than homemade chicken soup. I originally posted this on my FB page almost exactly a year ago. I just made it again last night and thought I'd share....



For years I have made my Nana's recipe. While it is delicious, it was a multi day process...a day to make the broth, overnight chill to skim fat, then chop the veggies, make the soup, and of course the noodles (GF!). I just don't have that kind of time these days to stand over a steaming pot! Last year I stumbled upon this Instapot recipe for Chicken Soup (Thank you Pinterest!), and it quickly became a favorite. I took a chance and served it to our family at the Jewish Holidays, and guess what? No one could tell it wasn't the traditional recipe (not even my father in law!).


So here it is...give it a try and let me know what you think. In keeping with my traditional recipe, I include a parsnip (either diced & sautéed with the other veggies or a whole peeled parsnip that gets tossed before serving). I also add a small bunch of fresh dill after the whole chicken comes out, because it is part of Nana's recipe. Instead of Soy Sauce, I used 2 tablespoons of Apple Cider Vinegar. You could also use a GF Soy Sauce. I typically add a bunch more salt (to taste) after the chicken is removed. Use any GF noodles or pasta you like, rice, or GF Matzoah Balls. I think even Nana would approve 😉


*For additional health benefits when your down and out with a winter cold, add some fresh lemon juice from 1/4 of a lemon, Then, throw the quarter of a lemon into the instapot with the chicken and a tablespoon of chopped fresh ginger*



Instructions:

Set Instant Pot to Saute function.

Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.

Add garlic, carrots and celery and saute for another minute.

Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper.

Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode. Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.

After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode. Turn pressure release valve to Quick Release pressure.

Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam. Remove whole chicken and set aside to shred.

Turn Instant Pot back to Saute function and let chicken broth come to a boil. Boil for 15-20 min


Cool soup, pull out the dill and refrigerate until fat has gelled on top (overnight is best). Skim and discard the fat.


Shred chicken into bite sized pieces discarding bones and skin. Add shredded chicken to the soup.


When you are ready to serve the soup, cook the noodles according to package directions, less 2 minutes.

Once noodles are cooked, add them to the soup. Add fresh parsley. Adjust salt and pepper to taste.


Find the original full recipe here


~Eat Well,


GFSavvyMama

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