AIP Instant Pot Whole Chicken Soup (Edit recipe)

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.

10 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	68
Fat:	4 g
Carbohydrates:	1 g
Protein:	6 g
Cholesterol:	21 g
Sodium:	1634 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 4

Ingredients

1 Tbsp Ginger Root, Fresh, grated
3 cloves Garlic
1 Tbsp Salt
6 cups Water
1 Whole Chicken
3 bunch Spinach
1 Avocado, chopped
1 bunch Sweet Potato (Glass) Noodles, or Jovial Cassava Pasta
1 bunch Cilantro
1 Lemon, (wedges)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 itu'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).

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.