AIP Instant Pot Whole Chicken Soup
This AIP Instant Pot Whole Chicken Soup only uses one pot and minimal ingredients but has maximum flavor. It’s the perfect healthy chicken soup for chilly winter nights.
Servings: 4
Calories: 473kcal
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 1 tablespoon Fresh Ginger grated
- 3 Garlic Cloves
- 1 tablespoon Salt
- 6 cups Water
- 1 Whole Chicken
- 3 bunches Spinach
Optional Add-ins
- Avocado chopped
- Sweet Potato Noodles or Jovial Cassava Pasta
- Cilantro
- Lemon wedges
Instructions
- Combine ginger, garlic, and salt into the instant pot. Next add the chicken followed by the water.
- Close the instant pot. Set to pressure cook for 20 minutes. Once it’s finished cooking, wait 10 minutes then switch then switch to venting (quick release). Once the stopper has dropped, then remove the top.
- Remove the chicken and set aside on a cutting board. This allows the chicken to cool slightly. Then remove the meat from the bones and shred the meat.
- Next add the spinach. Using an immersion blender, blend the soup in the instant pot.
- Then add the shredded chicken to the soup. Serve with the add-ins, if using (squeeze of lemon, avocado chunks and/or noodles).
Video
Notes
- If you would like to add noodles, sweet potato noodles make a good add-in. You could also use jovial pasta. To cook them you need to bring the soup to a boil in the instant pot using the ‘sauté’ button after you blend the soup, add the pasta or noodles, and cook according to the package instructions.
- This recipe calls for 1 tablespoon of salt. It may seem like a lot, but it is flavoring 1 whole chicken, 6 cups of water plus 3 cups of spinach. Not to mention, I'm using sea salt which tastes less salty than table salt. The soup doesn’t taste ‘salty’ just perfectly flavored. Please note that I cook with sea salt, which isn’t nearly as ‘salty’ as table salt.
- If you’re adding avocado or noodles, then a squeeze of lemon will help add a little more flavor to your soup. Lemon adds enough flavor that you probably won’t have to add any additional salt.
- Set the bones aside and store them in the freezer to use in Homemade Chicken Stock later.
- If you’ve got leftovers, don’t let them go to waste. Pack them up and then add them to the freezer.
Nutrition
Serving: 4g | Calories: 473kcal | Carbohydrates: 10g | Protein: 43g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 2098mg | Potassium: 1792mg | Fiber: 6g | Sugar: 1g | Vitamin A: 24178IU | Vitamin C: 75mg | Calcium: 289mg | Iron: 9mg