DifficultyIntermediate

There's nothing more comforting than a steaming bowl of chicken soup on a cold winter's day. This delicious grain free soup will warm you up on the coldest of days. I chose parsnips, which in my opinion are an underutilized vegetable. They are a great sustainable winter root vegetable along with carrots. They are so creamy and sweet and good for you too. The mushrooms add a nice heartiness. I recommend using cremini(mini portabello mushrooms) in this. This is a perfect weeknight meal as it comes together in less than 30 minutes. Chicken thighs add far more flavour than chicken breast, plus they have more nutrients than breast meat and they are far cheaper. Make sure at the very least you buy antibiotic free and humanly raised chicken. Not only is it better for the chicken but it actually tastes better than it's factory farm counterparts. I encourage you to make your own bone broth. It's far more economical than store bought. It's dead easy too! I cook mine with bones along with onions, carrots and celery for about 3 hours in my Instapot. There is flavour to be found in the woody stem of the rosemary. Not need to take the leaves off the stem, just toss them in whole into your soup and let the flavours release in cooking!

Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 9 cups Bone Broth
 Olive Oil to to cover the bottom of your Instapot
 6 Chicken Thighs, skinned and on the bone
 1 Large Onion, Chopped
 3 Cloves Garlic, sliced
 4 Celery Stalks, chopped
 3 Large Carrots, peeled and chopped
 3 Large Parsnips, peeled and chopped
 2 3 inch sprigs Fresh Rosemary(leave the leaves on the woody stalk)
 3 cups Crimini Mushrooms, sliced
 1 Carton Dairy Free Creamer(473 ml/16 oz)
 1 ½ tsp Sea Salt to taste
 Freshly Cracked Black Pepper to taste
 2 Bay Leaves

1

Press "Sauté" button function on your Instapot, add olive oil and onions and sauté for about 10 minutes, add garlic and sauté for another 2 minutes. Add the rest of the ingredients( except the dairy free creamer).

2

Select "Soup" function or Manual "High Pressure". Adjust time to 15 minutes. Then set to cook. Once it beeps to indicate that it has finished cooking, quick release the pressure. If you allow it to naturally release the steam the vegetables will get too mushy. Discard the rosemary stems and bay leaves.

3

Pureé 4 cups of the soup in a blender until smooth.Add the pureéd soup back to the rest of the soup and then add the creamer. Mix well and reheat if needed and serve. This soup freezes very well.

Ingredients

 9 cups Bone Broth
 Olive Oil to to cover the bottom of your Instapot
 6 Chicken Thighs, skinned and on the bone
 1 Large Onion, Chopped
 3 Cloves Garlic, sliced
 4 Celery Stalks, chopped
 3 Large Carrots, peeled and chopped
 3 Large Parsnips, peeled and chopped
 2 3 inch sprigs Fresh Rosemary(leave the leaves on the woody stalk)
 3 cups Crimini Mushrooms, sliced
 1 Carton Dairy Free Creamer(473 ml/16 oz)
 1 ½ tsp Sea Salt to taste
 Freshly Cracked Black Pepper to taste
 2 Bay Leaves

Directions

1

Press "Sauté" button function on your Instapot, add olive oil and onions and sauté for about 10 minutes, add garlic and sauté for another 2 minutes. Add the rest of the ingredients( except the dairy free creamer).

2

Select "Soup" function or Manual "High Pressure". Adjust time to 15 minutes. Then set to cook. Once it beeps to indicate that it has finished cooking, quick release the pressure. If you allow it to naturally release the steam the vegetables will get too mushy. Discard the rosemary stems and bay leaves.

3

Pureé 4 cups of the soup in a blender until smooth.Add the pureéd soup back to the rest of the soup and then add the creamer. Mix well and reheat if needed and serve. This soup freezes very well.

Instapot Cream of Chicken Soup with Rosemary (Paleo and Whole30)