Makes 8-10  servings

Need InstantPot, large bowl and sieve

Prep Time: 45 minutes

Cook Time: 90 minutes

 

Stock:

1 Roasting Chicken

1 celery rib

1 onion cut into quarters

1 potato cut into quarters

1 leek, cut into chunks (white part only)

1 large carrot, cut into large chunks

1 Tbsp. apple cider vinegar (raw/unfiltered)

3 cloves garlic smashed

1 -2 inch slice fresh ginger

1 tsp. peppercorns

1 Tbsp. sea salt

 

small handful of fresh herbs 

-rosemary

-thyme

-parsley

-sage

-bay leaf

 

Directions

1. Rinse chicken and place in InstantPot (along with gizard, heart and liver, if included)

2. Add above ingredients and fill InstantPot to full line with clean, pure water.

3. Place lid securely on InstantPot and set on high cook for 1 hour 15 minutes   *I like to make this part the night before I make the soup. 

4. Allow to rest and pressure to release naturally. After allowing to sit for a half hour or so, release additional steam and open. Place in the refrigerator overnight or until cool to touch.

5. Remove chicken from broth and separate meat into bitesize pieces. 

6. Strain broth through sieve into large bowl and set aside. Discard sieve contents.

 

Soup:

2 Tbsp Ghee 

1 yellow onion, chopped

4 carrots, chopped

2 ribs celery chopped

1 bunch of collard greens, stemmed and chopped

2 leeks, chopped

Any other veggies of choice

 

Directions:

1. Set InstantPot on Saute’ and melt ghee. 

2. Add veggies and cook stirring frequently for 5 minutes

3. Add 1 teaspoon sea salt & pepper and additional herbs, if desired

4. Add chicken, ladle into bowls and serve

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*Optional - crack and egg on top and simmer with lid on until cooked. Add shredded pecorino cheese and cooked beans of choice.