This winter has been brutal. My family drinks bone broth, uses essential oils, devours herbal teas (well I do), practices lots of hand washing, and eats pretty healthy … but my son started nursery school this year, my daughter started kindergarten, and the germs were just INSANITY. I can’t even deal with it.
We rarely get sick but this winter that was not the case, we had more colds than ever (and the kids even had a bout if strep right before the holidays). I know I am not alone because everyone around me has been saying the same. Luckily, we avoided the flu and the nasty stomach bugs going around (fingers crossed there’s still time), and recovered quickly from the things we had thanks to all of tools at my fingertips (especially my EOs), to help support us and find relief, but it was still super annoying.
One thing I made a lot of this winter was chicken soup. It really is nature’s penicillin. I also found that at the tail end of a cold my warm golden milk recipe knocked out any cough I had (I feel like the end is the worst if it lingers). Luckily, none of our illnesses lingered too long, and they weren’t too intense. Jaxon was definitely hit hardest with being exposed to all these new germs this year. He LOVES this soup. Ella has a pretty solid immune system (I remember last year Jax had a virus and literally got sick on her head when she was asleep and she didn’t catch it!), but even she had that bout of strep and one cold this year.
I had posted a recipe a long time ago for the stovetop, and now I have so many friends buying instant pots that are asking how to convert it in there! Well, it is pretty simple. I figured I would just do a separate post about it since I have texted and emailed several people the directions already, so why not write a blog on it, right? We are supposed to get a foot of snow here on Tuesday, so it’s a perfect time to make this!
The firs thing you want to do is chop up all the veggies and get them ready. Then, place some butter in your instant pot with the lid off and hit the sauté setting.
Throw in the onions first and mix for about a minute, then toss the carrots and celery in with a little Himalayan salt.
Once the veggies start to soften, add your chicken, 4 cups of homemade broth (or good quality broth like Pacific brand bone broth), and 1 cup of water.
Turn the pot to off to reset, then on and hit the soup setting (30 minutes). Allow the pressure to release naturally (should take 30 minutes, if you get impatient you can vent it about then), and you’re good to go!
Instant Pot Chicken Soup Recipe
- 2-2 1/2 pounds bone-in, skinless split chicken breast
- 4 cups homemade bone broth (or a high quality store-bought organic broth like Pacific bone broth)
- 1 cup water
- 1 medium onion
- 2 pounds carrots, peeled and chopped
- 8-10 stalks celery, diced
- 1/2 cup loosely packed fresh parsley
- salt and pepper, to taste
- 2 teaspoons of ghee or 1 TBSP butter
- 1 teaspoon dried parsley
Chop up all the vegetables. Turn the instant pot on sauté setting and add butter or ghee. Place onions in and stir for about a minute. Add carrots and celery and a little Himalayan salt and stir for about another 2 minutes. Add broth, chicken, water, parsley, salt and pepper and turn it off. Seal on the lid, make sure the sealing vent is turned to “seal” and then turn it on and hit the soup setting (30 minutes). Walk away! When it is finished you want to allow the pressure to release naturally (NPR), which takes about 30 minutes.
Take the chicken out carefully and shred it, removing the bones. Place it back in the soup and serve. Be sure to be mindful of any other bones that may fall out.
I plan to get my second post on the chakras up this week, so I’ll talk to you then!