Instant Pot Chicken Soup with Turmeric and Fresh Veggies
When you're in need of a comforting meal that's both nourishing and quick to prepare, look no further than our Instant Pot Chicken Soup with a touch of turmeric. This recipe takes the classic chicken soup to the next level with the convenience of an Instant Pot. Join me as we transform a whole free-range chicken into a rich and flavourful broth, then add vibrant vegetables for a delightful twist on a timeless favourite.
Health Benefits:
Turmeric Power: The pinch of turmeric in this recipe not only adds a subtle earthy flavor but also packs a punch of health benefits. Curcumin, the active compound in turmeric, is known for its anti-inflammatory and antioxidant properties, which can help boost your immune system and reduce inflammation in the body.
Nutrient-Rich Ingredients: This soup is a treasure trove of nutrients. The carrots and broccoli provide a healthy dose of vitamins A and C, essential for strong immunity and healthy skin. Onions and garlic contain compounds that may have immune-boosting and anti-inflammatory effects. Meanwhile, thyme and parsley not only add delightful aroma and flavor but also contribute antioxidants and vitamins.
Time: 45 mins
Serves: 6-8
Ingredients
1 whole free-range chicken (about 4-5 pounds)
1 tablespoon olive oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
3 cloves garlic, minced
1 pinch of turmeric (about 1/2 teaspoon)
8 cups filtered water
1 cup chopped broccoli florets
1/2 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Method
Set your Instant Pot to "Sauté" mode and add the olive oil. Once hot, place the whole chicken in the pot, breast side down. Sear for about 3-4 minutes on each side until it develops a golden-brown color.
Remove the chicken from the Instant Pot and set it aside. Add the diced onions, celery, and carrots to the pot. Sauté for about 5 minutes until they start to soften.
Stir in the minced garlic and a pinch of turmeric, sautéing for another 1-2 minutes until fragrant.
Return the seared chicken to the Instant Pot. Pour in the water and add the dried thyme.
Seal the Instant Pot with the lid, ensuring the vent is set to "Sealing." Select the "Pressure Cook" or "Manual" setting and set the timer to 20 minutes on high pressure.
Once the timer goes off and the pressure releases naturally for about 10 minutes, carefully open the Instant Pot. Remove the chicken from the pot, shred the meat from the bones, and return the shredded chicken to the soup.
Set the Instant Pot to "Sauté" mode again, and add the chopped broccoli. Simmer for 5-7 minutes or until the broccoli is tender.
Season the soup with salt and pepper to taste, and stir in the fresh parsley.
Serve your nourishing Instant Pot Chicken Soup hot, and relish the flavors and health benefits!
This Instant Pot Chicken Soup with Turmeric and Fresh Veggies is not only a time-saver but also a wholesome, immune-boosting delight. Make it today and savor the goodness with your loved ones!