The words rotisserie chicken are always the beginning to a delicious meal with little effort. This soup is no exception. You will be so glad you made this InstantPot Creamy Rotisserie Chicken Soup! First step, make the nourishing bone broth. Second step, add veggies and cook for a few minutes. Third step, add chicken and enjoy! Seriously that easy.
Perfect for these crisp fall nights, or to store in the fridge for a week of lunches. Either way, you are all ready to feed your body something delicious and nourishing!
InstantPot Creamy Rotisserie Chicken Soup
Ingredients
1 large Rotisserie Chicken
Water to MAX line of InstantPot
2 teaspoons Apple Cider Vinegar
2 Bay Leaves
4 Carrots, sliced
2 stalks Celery, sliced
½ large Onion, diced
1 large Potato, diced
1 cup Original Nut Pods or Almond Milk
½ cup Coconut Milk, full fat
½ cup Parsley, chopped
1 tablespoon Salt
2 teaspoons Pepper
Instructions
- Remove breast meat from the chicken, chop or shred it and set it aside in the fridge.
- Place the rest of the chicken, bones and skin into your InstantPot and cover with water to MAX line and add in the apple cider vinegar and bay leaves.
- Set InstantPot to Soup function for 240 minutes.
- Once the bone broth is finished, do a quick release of the steam and remove all bones and skin from broth.
- Add the veggies, salt and pepper to the broth and put the lid back on and place on manual for 4 minutes.
- Do a quick release and add in the chopped chicken, nut pods, coconut milk and parsley and serve.
Next time you are in the mood for something simple to make that is good for your body, give this recipe a try!
Blessings,
