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InstantPot Creamy Rotisserie Chicken Soup

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Ingredients

Scale

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.

Find it online: https://mylifeasrobinswife.com/instantpot-creamy-rotisserie-chicken-soup/

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