Chicken soup

Lunch, Main Course, Soup, Starter

Chicken soup

Chicken soup


For the Soup

  • Salt and pepper to taste
  • 260 g reserved shredded chicken
  • 1 tbsp ginger
  • 2 tbsp chopped parsley
  • 1/2 tsp chili flakes optional
  • 2 sticks celery
  • 2 carrots
  • 100 grams pasta orzo

For the Bone Broth

  • 1 or more chicken Caracases
  • 2 L reserved 0 min stock
  • 1 bay leaf
  • 4 G thyme
  • 4 G parsley
  • 1 onion
  • 2 carrots
  • 2 sticks celery
  • 1 head garlic
  • 1 Tbsp Whole black peppercorns
  • 1 Tbsp Apple Cider Vinegar


  1. Start by making the enriched chicken bone broth. Remove any remaining meat from your 0 minute chicken, reserving about 200-260g for serving, Add the carcass to the pot, along with your reserved 0 minute chicken cooking broth, and the rest of the bone broth ingredients.
  2. Secure the pressure cooking lid, then select pressure cook, high pressure, and set the timer to 3:30minutes. Once the broth has finished cooking, release the pressure, then drain off the broth, discarding the bones and aromatics. Place the drained broth back in the pot, press cancel to end the pressure cooking function, then select saute.
  3. Once the broth is simmering, add in the celery, carrots, chilli flakes and ginger. Press cancel, then select the pressure cooking setting, pressure cook the veggies on high pressure for 0 minutes. Release the pressure then add in the orzo. Select saute, on the highest heat setting, then cook until al dente. Add the shredded chicken, fresh parsley and salt and pepper to taste.
  4. Serve immediately.

Lunch, Main Course, Soup, Starter

Chicken, Instant Pot