Healing Chicken Soup Pressure Cooker Recipe
This Healing Chicken Soup is protein-packed, comforting, and loaded with spices and anti-inflammatory ingredients. This freezer-friendly recipe is ideal for any day you need something cozy and nourishing.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced (about 2 cups)
- 2 medium carrots peeled and diced (about 1 cup)
- 1 large celery stalk diced (about 1 cup)
- 4 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons fresh thyme leaves
- 8 cups low-sodium chicken bone broth
- 2 medium chicken breasts about 1 pound
- 1.5 cups gluten-free penne or fusilli pasta
- 2 tablespoons lemon juice juice of one lemon
- 2 tablespoons fresh parsley plus more for serving
Instructions
Instructions
- Heat the olive oil in the pressure cooker pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until softened.
- Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add salt, pepper, turmeric, garlic powder, onion powder, and thyme. Stir to coat the veggies.
- Pour in chicken bone broth. Seal the cooker and bring to pressure. Cook for 7 minutes.
- Quick release pressure. Open and add chicken breasts. Seal again and cook for 10 minutes at pressure.
- Slow release pressure. Shred chicken with fork inside the pot. Add pasta and lemon juice. Simmer uncovered 5 minutes.
- Season to taste and stir in fresh parsley before serving.
Notes
Let soup cool before storing in airtight containers. Refrigerate up to 4 days. Freeze without pasta for better texture when thawed.