Cooler weather calls for soup, especially this chicken soup made in the Instant Pot!
I came up with this after a perfect fall day in Apple Hill. And if you are not from the Roseville/Sacramento area, you probably don’t know about Apple Hill, but around here it is tradition. Beautiful country roads, foothills, apple cider, apple donuts… it’s the perfect place to be for fall and winter.
One thing I love about Northern California is that it only hints at the cold weather that our distant midwest neighbors suffer through. Nevertheless, our blood is thin out here and when the temperature drops below 60 we go looking for those warm, comforting recipes. This one has made the weekly list since I created it!
An Easy & Delicious Chicken Soup
This easy and hearty chicken soup can be made in the Instant Pot or on the stovetop. It comes together with some ingredients that are easy to have on hand and creates it’s own chicken broth as it cooks.
It can also be done in the slow cooker, but it takes a long time and won’t work well unless the potatoes are chopped small enough.
The Instant Pot is my favorite method for making this easy chicken soup. The pressure cooking for the potatoes breaks them down to allow the starch to release to thicken the soup without adding cream or other thickeners. I included an optional step using an arrowroot/ghee mixture if you want to make sure your soup is extra thick.
Prep is even more minimal when you use frozen vegetables. I like using frozen vegetables because they are prepared at peak of ripeness and very few nutrients have been lost. The mix I like to use is called California Medley, found at Whole Foods in the organic vegetables freezer section. It contains carrots, broccoli, and cauliflower and makes this soup so easy to put together!
And it tastes even better the next day!
Serve with some hearty sourdough with grassfed butter or some paleo Rosemary Garlic Plantain rolls.