Instant Pot Chicken Soup
One whole 3 lb. chicken or cut up into quarters
2 carrots. chopped
1 celery stalk, chopped
1 parsnip, chopped
1 small turnip, chopped
2 Tablespoons each fresh parsley and fresh dill
2 bay leaves
3 cloves of garlic, chopped
1 onion, chopped
1 Tablespoon sea salt
1 teaspoon freshly ground black or white pepper
32 ounces water or vegetable broth
Optional: Additional dill, parsley, chives or scallions for garnish
Layer vegetables, chicken, broth or water and seasoning
Lock lid on the IP and press soup button
After timer sounds, release the pressure naturally, using NPR.
Open the lid, remove the chicken and de-bone it. Remove the bay leaves.
Cut up the chicken and add it back into the soup
Optional: Add additional salt, pepper, parsley and dill to taste. Enjoy!
Recipe: Kosher, soup, poultry