This Paleo Instant Pot Chicken Soup recipe is healing, comforting, and loaded with flavor! With turmeric, garlic, ginger, and bone broth, these healthy ingredients pack a punch and boost immunity quick!
I have been ‘crushing’ over this paleo chicken soup all month long! I’ve made a batch week after week, so that I always have some in the fridge. During these cold months, in the Midwest, this is a must. There’s just something so soothing about warm chicken soup.
Picture this: warm bowl of chicken soup, a chunky, but soft sweater, sweatpants, a dog sitting right by you sniffing the chicken, and house hunters. #bliss
The chicken, bone broth, carrots, onion, celery, garlic, ginger, and turmeric all come together to make a comforting meal you can eat in under 20 minutes. And, you won’t miss the noodles!
Yes, it’s that good.
You probably only think of chicken soup as something you eat only when you get sick. But, I encourage you to eat it all year around!
If you’ve read my health journey, you’ll know that last year I had pretty extreme gut issues. I was told by my functional medicine doctor to drink a lot of bone broth, as it’s very soothing to the gut and has a lot of healing properties.
I began to drink 1-2 cups of homemade bone broth a day. It became one of my favorite foods, and still to this day I try to incorporate it into all my soups, as well as sip it from a mug.
I truly believe this helped improve my gut. If you are not familiar with the healing power of bone broth, and why you should incorporate it, read this article.
WHAT MAKES THIS CHICKEN SOUP SO HEALTHY?
it is made with nutritious, collagen rich, bone broth
these root veggies: carrots, onion, and celery add nutrients to your meal
organic, pasture raised chicken, ups your protein intake
ginger, garlic, and turmeric are powerful spices which give your immune system a boost!
LET’S TALK INGREDIENTS– BONE BROTH & CHICKEN
I recommend buying organic, pasture-raised bone broth. There is a huge difference in the quality of a pasture-raised, organic bone broth, compared to a cheap bone broth option that is made from conventionally raised animals. Here are some brands I do and don’t recommend.
Brands I don’t recommend: Sam’s Organic Choice Bone Broth, Swanson, Great Value (These brands contained artificial ingredients such as Organic Beef Flavor/Organic Chicken Flavor, Organic Natural Flavor, and Flavor; none of which are actual real food ingredients.)
▶︎ Note: Just because it’s organic, doesn’t mean it’s the best choice. Make sure to read the ingredient label.
I recommend buying pasture-raised, organic chicken, preferably from a local farmer. I live in the Mid-west and can’t find pasture-raised, organic chicken at my grocery stores (we don’t have a Wholefoods, or health grocery store near).
If you are buying chicken from the store, I recommend organic if possible.
There are so many options for buying meat today, and one of my favorites, other than getting from your local farmer, is meat delivery services.
▶︎ I recommend ButcherBox, and US Wellness Meats. They both sell chicken from sustainable poultry farms in the US. The chickens enjoy fresh air, plenty of space, and sunshine like they are meant to enjoy!
HOW TO MAKE PALEO CHICKEN SOUP – IN THE INSTANT POT
Making this paleo chicken soup in the instant pot is super easy, and only takes 20 minutes! Make sure to follow all of yourInstant Pot‘s instructions.
Step 1: Chop your ingredients: carrots, onion, & celery
Step 2: Saute veggies in the Instant Pot
Step 3: Add seasonings, chicken, broth & water to the Instant Pot
Step 4: Set Instant Pot on Soup setting
Step 5: Shred chicken
Step 6: Enjoy & garnish with fresh parsley!
TIPS AND VARIATIONS:
Pasta – If you would like to add a pasta, I recommend gluten-free noodles. If you want to keep it Paleo, zucchini noodles would work! If you are using pasta, make sure to cook it separately, (not in the Instant Pot), and then add the noodles in once the soup is fully cooked.
Meal prep – Take this chicken soup to work with you by putting it in a air-tight glass container.
Veggies – Load this soup recipe with more veggies: kale, tomatoes, parsnips, turnips, etc.
Freezer soup – to freeze the soup, let it cool before placing the lid on a air-tight glass container. Freeze it up to 3 months. Defrost it by placing it in the fridge, and reheat the soup on the stove top, or microwave.
Make ahead – if you’d like to make this soup ahead of time, chop the veggies, and measure the spices into a jar.
Add ghee and cook until melted. Add the minced garlic, carrots, onion, and celery and saute for 3-5 minutes, or until onion is translucent.
Pour the rosemary, thyme, turmeric, ginger, sea salt, and pepper and stir. Add the chicken thighs, and pour in the chicken broth and water.
Put the Instant Pot lid on, and make sure the knob on top of the lid is set to “Sealing”. Set the Instant Pot setting to soup by pressing the (keep warm/cancel) button, and then pressing the soup/broth button. Set the timer to 7 minutes.
Once the Instant Pot beeps and the timer is complete, wait (10-15 minutes) for the natural cycle to complete. If Instant Pot still isn’t done with natural release after 10-15 minutes, you can then quick release. (See your manufacturer’s guide for instructions on how to quick release). Unlock and remove the Instant Pot lid.
Remove the chicken thighs from the pot, and transfer to a plate. Shred the chicken with two forks, and place it back into the Instant Pot when shredded.