Name: Chicken Soup (from scratch)
Ingredients: Cook the Chicken; 1 4-5 lb whole chicken (preferably organic); 3 Carrots, 2 cups water, 1 tsp Poultry Seasoning, 2 tsp Pink Himalayan Sea Salt; Stock; Cooked chicken carcass from above/carcass from Rotisserie Chicken/carcass from any chicken you have already cooked. (I use 2 if I can).; 3 carrots, broken in half; 1 yellow onion, washed, skin on, cut in half; 3 stalks of celery; 1 TBS Himalayan Pink Sea Salt; 1 TBS apple cider vinegar; OPTIONAL: parsley, rosemary, lemongrass stalks, whole black peppercorns; Water to Fill Line; Soup; Stock from above; chopped chicken from Step 1/chopped chicken from 1 rotisserie chicken; 6 sliced carrots; 6 sliced stalks of celery; 2 cups DRY noodles (I like rotini)

Description

Step by Step Directions to Make Chicken Stock, then Chicken Soup!

Ingredients

Scale

Cook the Chicken
1 4-5 lb whole chicken (preferably organic)
3 Carrots, 2 cups water, 1 tsp Poultry Seasoning, 2 tsp Pink Himalayan Sea Salt
Stock
Cooked chicken carcass from above/carcass from Rotisserie Chicken/carcass from any chicken you have already cooked. (I use 2 if I can).
3 carrots, broken in half; 1 yellow onion, washed, skin on, cut in half; 3 stalks of celery; 1 TBS Himalayan Pink Sea Salt; 1 TBS apple cider vinegar
OPTIONAL: parsley, rosemary, lemongrass stalks, whole black peppercorns
Water to Fill Line
Soup
Stock from above
chopped chicken from Step 1/chopped chicken from 1 rotisserie chicken
6 sliced carrots; 6 sliced stalks of celery; 2 cups DRY noodles (I like rotini)

Instructions

Cook Chicken: place whole chicken, 3 carrots, 2 cups water, 1 tsp Poultry Seasoning, 2 tsp Pink Himalayan Sea Salt in IP.
Set IP to HIGH on Manual. 30 mins if defrosted. 60 minutes if frozen chicken. Slow release.
Remove chicken and let cool enough to shred/chop cooked chicken. Save bones and carcass. Throw away skin.
Make Stock: put bones and carcass back in the (used) IP. Add in carrots, onion, celery, and any spices. Fill water to FILL line. Set IP on Manual High for 60 minutes. If you have an extra chicken carcass (I always freeze these so I have them for things like this), add that in too (ok, if frozen, no need to defrost). Let slow release for at least 10 minutes.
Strain all of the liquid into another container. Discard all solids.
Make Soup: Put stock back in IP. Add cooked chicken and sliced carrots and celery. Add noodles if using (DRY, not cooked). Set IP to 5 minutes on High. Perform QUICK RELEASE.
Ladle soup into bowls/storage containers — I do about 1.5 – 2 cups per person. I don’t add a ton of salt, so you may need to salt and pepper it to your liking!

Notes

I talk a lot about used chicken carcasses. The BEST actually come from my husband when we smoke chickens on the smoker! Holy moly! However, I also always keep rotisserie chicken carcasses as well. And yes, I know that carcass is just such a weird word.