Soup
Real Chicken Soup
PrepPr15 minCookCk20 minTotalTot35 minServesSrv4Ca:PCa:P1:0.7
Ingredients
- 2 tbsp butter
- 1 chicken breast (preferably corn- and soy-free)
- 5 medium yellow potatoes, peeled and quartered
- 1/3 cup diced celery
- 1/3 cup diced carrot
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1/2 tsp Pickling salt (or sea salt)
- 3 cups gelatin broth
- 1/4 tsp each dried basil, rosemary, and parsley
- 1/2 cup milk
- Fresh parsley, for garnish (optional)
Directions
- Boil or pressure-cook potatoes until tender.
- Finely mince celery, carrot, onion, and garlic.
- In a pan, sear chicken breast in butter for 2 min per side (not fully cooked).
- Using Sauté mode on Instant Pot, cook vegetables in butter for a few minutes, then add salt, basil, rosemary, and parsley.
- Add potatoes and chicken on top, pour in gelatin broth.
- Cook on high pressure for 8 min.
- Allow natural pressure release.
- Remove chicken, shred, then return to pot.
- Blend less than half the potatoes with milk until smooth, then stir back into soup.
- Serve hot, garnish with parsley, and adjust salt to taste.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 300.875
- Total Fat 36.8g
- Saturated Fat 19.5g
- Trans Fat 1.1g
- Polyunsaturated Fat 1.9g
- Monounsaturated Fat 1.6g
- Cholesterol 163.2 mg
- Sodium 2792.5 mg
- Carbohydrate 153.9g
- Fiber 18.8g
- Sugar 14.3g
- Protein 66.5g
- Calcium 554.2 mg
- Phosphorus 366.2 mg
- Ca:P ratio 1:0.7
- Vitamin A 469.2 mcg
- Vitamin C 8 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.4 mg
- B3 (Niacin) 10 mg
- B5 (Pantothenic) 0.5 mg
- B6 0.3 mg
- Folate 43.5 mcg
- B12 1.4 mcg
- Vitamin K 22.7 mcg
- Copper 0.4 mg
- Zinc 1.5 mg
- Selenium 8.2 mcg
