Alexi's Chicken Soup

The best chicken soup, especially for when you are sick. Can add noodles if desired

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by drizzling a TBS of olive oil in your instant pot, then add the chicken breasts, 2 tsp salt, 1 tsp pepper, 1 TBS oregano and 2-3 cloves of crushed garlic to the pot. Add about a cup and a half of water, put the lid on and seal. Cook at high pressure for 20 minutes for raw chicken breast or 26 minutes for frozen chicken breast

Step 2

Next in a Dutch oven or large pot heat 2 tablespoons olive oil and add chopped onion, carrot and celery. Sauté about 10 mins until golden and a little soft. Add rest of the garlic (pressed or chopped), sauté for a couple mins. Then add 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon oregano, and 2 teaspoons parsley and 1 bay leaf. Once that is combined. Add the bone broth. I used the liquid from the pressure cooker for the chicken stock and then added maybe half a cup more of regular chicken stock, but you can just add regular chicken stock if you want.

Step 3

When chicken is done cooking, you can quick release and shred. Then add to the pot.

Step 4

Turn heat up to medium high and once it starts boiling, turn heat down a bit and let simmer for 10-15 mins.