HOW TO MAKE JAMAICAN CARROT JUICE RECIPES

Name: Chicken Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4-6 servings
Cuisine: Modern
Ingredients: 2-3 pounds chicken; 2 carrots (roughly chopped); 1 celery (roughly chopped); 1/4 Turnip (or Radish, cut in 2 inch cubes); 1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary); 2 bay leaves; 3 cloves garlic (crushed); 1 piece Ginger (thumb sized sliced); 1 medium onion (sliced); 1 tablespoon sea salt; 1 teaspoon black pepper (fresh ground); scallion (thinly sliced, for garnish); purple onion (thinly sliced, for garnish)

CHICKEN SOUP – INSTANT POT RECIPES

Chicken Soup – Instant Pot Recipes image

Provided by Dr. Karen Lee

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

2-3 pounds chicken
2 carrots (roughly chopped)
1 celery (roughly chopped)
1/4 Turnip (or Radish, cut in 2 inch cubes)
1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary)
2 bay leaves
3 cloves garlic (crushed)
1 piece Ginger (thumb sized sliced)
1 medium onion (sliced)
1 tablespoon sea salt
1 teaspoon black pepper (fresh ground)
scallion (thinly sliced, for garnish)
purple onion (thinly sliced, for garnish)

Steps:

In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
Add 4 cups of cold water.
Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
Open the lid, take out the chicken and de-bone the meat.
Reserve the bones to make bone broth. Put the meat back to the pot and stir.
Crush the carrots and celery gently against the side of the pot with the back of a spoon.
Add salt and pepper to taste.
Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

CHICKEN SOUP – INSTANT POT RECIPES

Chicken Soup – Instant Pot Recipes image

Provided by Dr. Karen Lee

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

2-3 pounds chicken
2 carrots (roughly chopped)
1 celery (roughly chopped)
1/4 Turnip (or Radish, cut in 2 inch cubes)
1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, oregano, thyme and rosemary)
2 bay leaves
3 cloves garlic (crushed)
1 piece Ginger (thumb sized sliced)
1 medium onion (sliced)
1 tablespoon sea salt
1 teaspoon black pepper (fresh ground)
scallion (thinly sliced, for garnish)
purple onion (thinly sliced, for garnish)

Steps:

In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
Add 4 cups of cold water.
Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
Open the lid, take out the chicken and de-bone the meat.
Reserve the bones to make bone broth. Put the meat back to the pot and stir.
Crush the carrots and celery gently against the side of the pot with the back of a spoon.
Add salt and pepper to taste.
Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

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