Chicken soup is good for the soul. Perhaps that's why an entire book series is named after it! I've recently felt a bit under the weather - you may know the feeling... so I decided I needed some soul food and Chicken Soup is just what the doctor ordered. I didn't have much time, or patience, and decided to use chicken legs for my chicken soup.
Why chicken legs? Well, chicken legs have a substantial bone in it, so I can throw the whole (thawed) pack of legs into our Pressure Pot and have beautiful soup and bone broth in roughly 40 minutes. I love that I get all the flavor that dark meat has to offer, with all the vitamins and minerals from the bone, and all the collagen from the skin!
If you would like to use a crockpot instead of an Instapot, the ingredients are the same, you will just need to cook on low for 8+ hours, or high for 4.5 hours.
Here's what I used:
- (1) package of Chicken Legs, thawed
- 6 cups of water
- 2 Tbsp vinegar (white vinegar or raw apple cider vinegar or lemon juice)
- 1 Tbsp Salt
- 1 Tbsp Herbes de Provenance OR 1 tsp thyme, parsley, rosemary, 1/2 tsp sage
- 1 tsp black pepper, and maybe a pinch of red pepper flakes
- 1 Onion diced
- 4 celery sticks, cut to 1/4 inch
- 5 stewing carrots, peeled and cut to 1/4 inch
Put all the ingredients in your pressure pot, then follow the instructions on your pressure pot to make the soup. Once it has gone through its cycle, pull out the chicken legs, strip off the meat leaving the bone and skin set aside. Once all your meat is pulled, dice it or shred it into bite size pieces then place it in the pot again.
Best served with a side of biscuits, or buttered toast. If you're feeling fancy, you can make dumplings but I tend to be to tired for that.
Enjoy!
-Liese
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