About the Recipe
Using chicken on the bone has huge benefits.
The real benefit to this soup is using the bones so the nutrients can cook into this soup. You can use boneless chicken, you just won’t get the same depth of flavours and nutrients.
Ingredients
1 ½ pounds Chicken - whole chicken or legs, on the bone
5 Carrots, chopped
2 Celery Stalks, chopped
3 cloves garlic
1 Onion, chopped
2 tsp Dried Basil
2 tsp Dried Thyme
1L Chicken Broth
Water to get to fill line
2 tsp Salt
½ tsp Pepper
Preparation
Add all vegetables and a whole chicken to the Instant Pot.
Add seasonings and chicken broth. Add water the rest of the way to the fill line.
Close the Instant Pot. Choose Soup/Broth and extra time (it should read 40 minutes!)
When the Instant Pot is done, let it naturally release for 10 minutes.
To ensure your chicken is cooked, make sure the chicken falls off the bone. If this doesn’t happen, put it back on for another 5-10 minutes.
Serve hot. Optional add rice or gluten free noodles.
If you don’t have an Instant Pot, you can cook in a pot until the chicken cooks and softens.