Hearty Chicken Soup

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If you hang around me for any length of time, you will soon discover that I am a total soup girl. I love soup! It’s the perfect one-dish meal. And if it contains homemade bone broth, we will receive some added nutritional benefits (e.g. collagen, vitamins, minerals).

FYI, this is a pressure cooker recipe. While I do not own an Instant Pot (mine was a gift, a different brand), I was able to use one while testing, so I’ll include slight variations in the instructions for different brands of pressure cooker.

I think I have made this recipe a half dozen times in the last month. I made it for non-AIP family members, and they loved it. Not one person cast a sideward glance, or asked me what was in it. Everybody just gobbled it up — and had seconds, too!

Besides being delicious, warming and hearty, this soup has five different vegetables in it. (I am trying to get more diversity in my vegetable consumption. You? It’s so easy to get stuck in a rut of sweet potatoes…)

I hope you enjoy this recipe, and that it makes you feel warm and nourished. Wishing you love and healing!

4.0 from 1 reviews
Hearty Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Instructions
  1. Cut chicken tenders into small(ish) bite-sized pieces, and place in the bottom of a pressure cooker. Add carrots, sweet potatoes, turnips, celery, onion, broth, vinegar, salt and thyme.
  2. For an Instant Pot, cook on manual for 15 minutes. For some other brands of pressure cookers, cook at 10.5 psi, auto release, for 15 minutes. Once it is done, add coconut milk. Stir to combine.
  3. For Instant Pot, set to "saute." (Others, "sear.") While it is heating, place arrowroot starch and water in a container with a tight-fitting lid. Shake vigorously to make a slurry. Once the soup is bubbling, add the slurry while stirring. When soup has thickened, turn off pressure cooker. Taste for salt. Adjust if necessary. Serve!

 

About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.

6 comments

  • Kirsten A. says

    Tried this tonight, was wonderful on a cold Midwest evening! It was my first time ever using a pressure cooker, and it turned out well. Only change I made was substituting parsnips for the turnips because it’s what we had.

  • Tina says

    I don’t have a pressure cooker but love the ingredient list. How can I do this the old fashioned way?

    • Mickey Trescott says

      Hi Tina! We have a few stovetop chicken soup recipes on the site – hit the “recipes” tab up above to be taken to our archives!

  • Jennifer D. says

    Can you make this in a regular pot? What would need to be changed, if anything?

    • Mickey Trescott says

      Hi Jennifer! We have a few stovetop chicken soup recipes in the archives, just hit the “recipe” tab up above to search for them!

  • Sherry England says

    Do you cook the tenders first? I have a pressure cooker like an insta pot but I am a newbie to using them. Used one old type years ago and was so afraid of it blowing up. Any suggestions?

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