Turmeric Ginger Chicken Soup

Updated at: Thu, 28 Mar 2024 21:48:58 GMT

Step 1

Add the onions, celery, carrots, fennel, garlic, turmeric, saffron, fennel, chopped parsley, salt, pepper corns, olive oil, Bone broth envelopes, bay leaves, fresh time sprigs and Rosemary sprigs to the Instant Pot and Sautée until slightly vegetables are slightly wilted. Add the Potatoes. Season the chicken with additional salt and ground pepper and add the chicken to the pot. Pour the boiling water over the chicken and vegetables. Put lid on and seal the instant Pot. Change setting on instant pot to “Soup/Stew” setting and set timer for 35 minutes. Slow natural pressure release. Remove chicken and put in separate bowl. Remove skin, bones and cartilage., and trash. Shred chicken meat and add back into soup. Add frozen peas Parsley garnish and adjust seasoning to taste. Keep instant pot on low. Make rice. I use a combination of 1 cup long grain white and 1/2 cup wild rice. Add cooked rice to soup. Adjust seasoning and serve.

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Makes leftovers

One-dish