Grandma's Chicken Soup

This recipe brings together clean, organic ingredients with the ease of modern cooking—giving you all the goodness in a fraction of the time.

Prep Time10

Cook Time40

Course: Dinner, Soup

Cuisine: American

Servings: 4

Equipment

Instant Pot
Strainer

Ingredients

6 Organic chicken legs
2 cups filtered water
2 tablespoon Apple cider vinegar
2 garlic cloved, whole peeled
1 white onion, chunked
1 teaspoon sea salt
2 Tbsp. rosemary
2 Tbsp. sage
2 Tbsp. basil

Instructions

1. Place chicken legs, water and remaining ingredients in your instant pot.
2. Place lid on pot and latch. Make sure to close the valve.
3. Press the pressure cook button and set for 40 min.
4. When the time is up, release the valve and allow remaining pressure to escape.
5. Place chicken legs in a bowl and remove the meat.
Use a strainer to strain the broth. Once your broth is strained, add your bones and bits remaining in the strainer back into the instant post with 2 cups water. Place lid on pot and repeat the cooking process. Strain the broth when finished cooking and allow to cool. Place in mason jar or container and freeze for 6 month or store in refrigerator for one week.

Notes

After your broth has cooled, it should have a gel-like consistency. Add to soups or heat in the microwave to sip on. This broth can also be canned in a pressure canner.