J
Jane

Prep time:
00:15
2 Ratings
5

Turmeric spiced clean chicken soup and broth with vegetables for an immunity boost

Ingredients

  • 2 tbsp olive oil
  • 1 cup (1 small) onion, diced
  • 1 cup (2 ribs) celery, diced
  • 1 cup (2 medium) carrots, diced
  • 2 tsp (4 cloves) garlic, minced
  • 1" piece (1 tbsp) fresh ginger, minced
  • Indian Dal blend
  • 1 tsp salt
  • 1 1/2 cups frozen green peas*
  • 6 cups water
  • 2 1/2 - 3 lbs (1 small) whole chicken**
  • optional fresh green chili

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; add onion, celery, carrot & cook for 3 minutes; transfer to cooker. 2) Stir in the garlic, ginger, Indian Dal blend, salt, peas and water 3) Add the chicken to the liquid in the cooker and push down to immerse 4) Cover and cook on LOW: 7 hours or HIGH: 3 hours. 5) Remove lid and using kitchen tongs transfer the chicken to a large plate and remove the meat 6) Discard the bones and return the meat to the cooker 7) Serve and dress with slices of fresh chili
  2. Pressure Cook: 1) Heat the oil on sauté function; add onion, celery, carrot & cook for 3 minutes 2) Turn off sauté and stir in the garlic, ginger, Indian Dal blend, salt, peas and water 3) Add the chicken to the liquid in the cooker and push down to immerse. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 25 minutes. 5) Allow to Natural Pressure Release for 10 minutes before venting with Quick Pressure Release. 6) Remove lid and using kitchen tongs transfer the chicken to a large plate and remove the meat 6) Discard the bones and return the meat to the cooker 7) Serve and dress with slices of fresh chili

Tips

Substitutions - If a whole chicken doesn't appeal, substitute for 1 1/2 lbs chicken breast and reduce the cook time for Slow Cooker to LOW: 6 hours or HIGH: 2 1/2 hours, Pressure Cooker: 8 minutes manual high pressure

Replace the peas for fresh spinach and add at the end of cooking

* If you prefer the peas to be "just cooked" you can add the peas right after you remove the chicken from the pot after cooking and allow them to heat through for 5 minutes in the hot liquid

Freezer Friendly - As a broth based soup this freezer well. Portion and fill freezer proof containers for 4-6 months.