Ingredients

The following ingredients have 4 Servings
  • 2-3 lb pastured chicken
  • 2 carrots ((roughly chopped))
  • 1 celery stalk ((roughly chopped))
  • ¼ cup turnip or radish ((cut in 2” cubes - I used a little less than ¼ cup chopped daikon radish))
  • 1 tbsp Italian seasoning ((or equal mixture of dried parsley, oregano, thyme and rosemary))
  • 2 bay leaves
  • 3 cloves garlic ((crushed))
  • 1 medium onion ((sliced or diced))
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • purple onion ((thinly sliced or finely chopped scallion to garnish))

Instruction

  • In the liner pot, add the vegetables first, then, chicken, and the herbs on top.
  • Add 4-5 Cups of cold water.
  • Close the lid tightly and close the vent.
  • Press “SOUP”.
  • When the timer goes off, release the pressure naturally, using NPR. It may take about 20-30 minutes after the timer goes off for the vent to open.
  • Open the lid, take out the chicken and debone the meat.
  • Reserve the bones to make bone broth. Put the meat back to the pot and stir.
  • Crush the carrots and celery gently against the side of the pot with the back of a spoon.
  • Salt and pepper to taste.
  • Before serving, garnish with thinly sliced onions, and scallions.