Wednesday, November 11, 2015

Easy Healing Chicken and Vegetable Soup (AIP, Paleo. Whole 30)

Tell me this is not a familiar situation for you: you come home from work to sick child or spouse or even you are getting the sniffles. The fancy dinner you had planned for this evening is not going to work now. You have nothing else defrosted and ready to go, but you know you have to make something for the family. More importantly, you want to stop this cold/flu before it takes down the whole family.

This was the situation I found myself in yesterday. Enter my favorite kitchen gadget ever: Instant Pot. I absolutely love that you can just throw everything in it and not worry about defrosting things. You just turn it on, and walk away. Then, like magic, you have the most delicious meal ever and barely did a thing to make it.

This soup took only about 5 minutes to prep and about 45 minutes to cook (counting in pressure and depressurize times). Who doesn't want a big bowl of chicken soup when they aren't feeling so great? Plus, with homemade bone broth, ginger, and turmeric, this soup is ready to battle that cold away. I am unofficially calling it my "Get Better Soon Soup!"

Easy Healing Chicken and Vegetable Soup 

{aka Get Better Soon Soup}


  • 1 lb frozen chicken thighs
  • 3-4 carrots, peeled and chopped or sliced (your preference)
  • 3 celery sticks, diced
  • 2 shallots or ½ a medium onion, finely diced
  • 3 cloves of garlic, chopped
  • 1 sweet potato, peeled, and diced
  • 4 cups of bone broth
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric


  1. Add all ingredients to Instant Pot.
  2. Close lid and make sure it is sealed. Using manual, set for 25 minutes.
  3. When done turn off Instant Pot and either let the pressure release naturally, or if you are hungry manually release pressure.
  4. Remove chicken thighs, and shred with forks. Once shredded, and back to pot and stir to combine.
  5. Serve, enjoy and kick that cold to the curb! 
Makes 4-6 servings


  1. any suggestion on cook time without an instant pot?

    1. Good question Astrid! If you are looking at using a slow cooker, I would suggest 7-8 hrs on low, or 5-6 on high. If you are thinking stove top, I'd suggest bring it all to a boil, and then simmer for about 1 1/12 to 2 hours.

  2. Does it make a difference if you use refrigerator temperature chicken and not frozen?