Chicken Soup -Instapot Version or Stove Top
1 Roasted Chicken (stovetop) OR
approximately 2 packages of boneless chicken thighs(instapot)
1& 1/2 T of olive oil
2 stalks of sliced celery
3 peeled and sliced carrots
1/2 c. diced white onion
1 diced garlic clove
1 small box of sliced mushrooms
Salt and Pepper to season vegetables to taste-we use Celtic Salt and ground black pepper
1 box of Kettle of Fire bone broth.
Water-to completely cover chicken & vegetables approximately-5 cups(in addition to broth)
A handful or 2 of washed parsley leaves for topping
Optional-add in jasmine rice or baked & cubed butternut squash
Instapot version-sauté all vegetables & garlic in olive oil for 4-5 min or tender. Add salt & pepper.
Place chicken thighs on top.
Cover with water & bone broth. Add salt and pepper as preferred. I use 1 tsp of each.
Place Instapot on soup setting(normally 20 min)Garnish with parsley & season to taste. Make sure chicken is cooked thoroughly or 165 degrees.
Sauté all vegetables & garlic for 4-5 min. Add in salt and pepper. Add in water and broth and cut up bite sized roasted chicken. Medium Simmer for 20 min. Low simmer for 25 min. Garnish with parsley and season to taste.