Simple Chicken Soup


3-4 Boneless Skinless Chicken Breasts cubed or 4-5 Boneless Skinless Chicken Thighs cubed

3 cups bone broth or chicken broth

2.5 cups water

3 large carrots Chopped or 1 1/2 cups baby carrots

2 stalks celery chopped

1 large onion minced

1 TBSP fresh Parsley

6 cloves of garlic grated

1 small Knob of ginger grated

2 tsp salt

1/2 tsp pepper

(Sometimes a like to add 2-4 sprigs of thyme or a little rosemary.)

Using and instant pot. (Crockpot variation below)

  1. Put chicken on bottom of instant pot.
  2. Add onion, garlic, celery, carrots, ginger on top of chicken. Add thyme or rosemary if you are adding it too.
  3. Pour liquids over veggies and chicken.
  4. Add salt and pepper.
  5. Place lid on pressure cooker and set pressure valve to ‘seal’.
  6. Pressure should be set to high and time for 10 minutes. It takes about 15- minutes to pressurize.

Crockpot

  1. Put onion, garlic, celery, carrots, ginger on the bottom of the crockpot. Add thyme or rosemary if you are adding it too.
  2. Add chicken over the veggies.
  3. Pour liquids over the top.
  4. Add salt and pepper.
  5. Cook on high 4-5 hours or low 7-8 hours.

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