IP Fast & Yummy Chicken Soup
IP Fast & Yummy Chicken Soup
IP = Instant Pot
We make this soup once a week in the winter, keeps us going. Well, temps are going down to 20 degrees tonight so it is officially SOUP WEATHER!
Here’s me making the soup in a video (2 parts), all details below that.
Honestly, y’all, soup does not get better than this!!!
Part 1
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Part 2
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Part 3 — the bone bag!
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The Deets
Get out the Instant Pot. We have this one. (Click here for my first IP post: every detail on how to use it!)
Place the metal trivet on the bottom.
Put a 4-6 lb frozen broiler on the trivet — a 6-pounder may not quite fit, I’ve had to let that size thaw a bit before I can squash it in there.
CHICKEN FEET: if you have them, add 3-6 into the pot with the chicken.
Add 2 cups water
Put on the lid, push the black knob on top toward the back (that will lock the top and hold the pressure)
Press “Poultry” and add 30 minutes to the time so it’s 45 minutes total. (The default is 15.)
When the timer goes off after 45 minutes, flip the black knob to the front — keep your hand out of the way of the steam that will BLAST out of there! This is why I keep my IP on the stove, so that WET steam can go up the exhaust instead of under my cabinets.
Remove the chicken (and feet if you added) and let cool.
Leave the schmaltz (the stock) in the pot, we are using every bit of that!
Bone the chicken saving all the skin, innards, bones, stringy bits, etc — basically everything you aren’t going to put back in the soup.
Cut up the chicken and add to the stock.
Stuff all the bones, feet, etc. into a bone bag and put that in the stock. (See #1 below)
Add water to fill
We add freeze-dried carrots, garlic*, mushrooms*, onions, one really hot pepper* and potatoes. *Only when the grands aren’t around to eat the soup!
Season as desired — we recommend NOT adding salt until the soup is in the bowl. Salted soup that is reheated will tend to get saltier and saltier…
Put the lid on and press “Slow Cook”. The default is 4 hours but leave for 30 minutes so the FD ingredients get rehydrated and the soup is hot.
Enjoy!!!
Over the first 3-4 days, the bones will cook into the soup and it will get richer and richer. You can add water to replenish (distilled water is best).
When you are eating this soup, you KNOW it’s fixing everything in your life :) It’s amazing.
NOTES
#1 Yes, you can set the bones aside and make broth. I always meant to and sometimes I did… but mostly I got sick of having plastic bags of bones in my freezer or old frozen broth that I’d never used. This way, by adding the bones right back into the soup, we get ALL the good from those bones. By the end of the week, the bones are practically mush, all used up. Love it.
#2 When we are eating soup everyday, we leave the soup in the IP on the stove on the Warm setting — it will stay on very low for 10 hours at a time. When we want some, we turn on the “slow cook” button for 30 minutes, gets it nice and hot.
When we are NOT eating everyday, I put in a glass bowl in the fridge and just heat up what I want when I want.
#3 About that bag… I did try rewashing and reusing but it just never got clean enough, always smelled of chicken soup… So now I toss and use a new one every time. I mean, you get 50 of them for $15 — you could even share with friends!
PS. We also have an extra IP pot, the glass lid, and extra sealing rings. #prepared