Paleo Chicken Soup

• Meat

  • 1 Chicken(4-5 pounds, small whole

• Produce

  • 4 Carrots, large
  • 2 stalks Celery
  • 8 crushed cloves Garlic
  • 5 large sprigs Thyme
  • 1 White onion

• Baking & Spices

  • 1 tbsp Sea salt

• Liquids

  • 6 cups Water

• Other

  • 1 Golf ball size knob of ginger

Found on civilizedcavemancooking.com

Ingredients

• 1 small whole chicken(4-5 pounds)
• 1 white onion, peeled and diced
• 8 crushed cloves of garlic
• 2 stalks celery, diced
• 4 large carrots, peeled and diced
• 5 large sprigs of thyme
• 1 golf ball size knob of ginger
• 1-2 tablespoons sea salt
• 6 cups water

Directions

• Place the chicken in the Instant Pot or Pressure Cooker.
• Add the onion, garlic, celery, carrots, thyme and ginger to the pot.
• Add the water and then the sea salt.
• Place the lid on the Instant Pot, set the pressure valve to seal and select the poultry option (this will give 15 minutes of pressure cooking).
• If using an electric pressure cooker, set the pressure to high and set the timer for 15 minutes.
• Once the Instapot or pressure cooker is finished, remove the chicken and set it on a large plate to cool a bit.
• Pull all the meat off the bones, return the meat to the soup in large chunks or chop into smaller pieces.
• Serve warm and enjoy.
• Place your onion, garlic, celery, carrots, thyme, and ginger to the bottom of a 6 quart or larger crock pot
• Place your whole chicken on top of the vegetables, add your water and salt
• Cover and cook on high for 4-5 hours or low for 7-8 hours (until the chicken is cooked through and falling off the bone)
• Remove the chicken from the crock pot to a large plate or baking sheet, let cool slightly and then shred all of the meat with your hands (discard cartilage, bones, etc)
• Add the meat back to the broth and serve warm
• Enjoy