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Ingredients
- 3 large carrots, peeled and chopped
- 4 spears organic celery, chopped
- 1 onion, chopped
- 3 cups chicken broth or bone broth
- 3 bone in, skin on chicken thighs
- 3 tbsp olive oil or butter
- 4 cloves garlic, mashed
- 1 package pasta of choice (I used gluten free spaghetti)
- 4 cups water
- 1/2 tsp turmeric
- 1 tbsp sea salt
- 1 tsp ground black pepper
- 1 tbsp oregano
- 1 tbsp dill
- 1 tsp paprika
- parsley to garnish
Instructions
IN INSTANT POT:
- Chop veggies.
- Turn on instant pot to the 'sauté' function. add oil/butter.
- Once hot, add the onions, garlic, carrots, celery, and sea salt.
- Stir for about 5 minutes.
- Next add the chicken, broth, water, pasta, and all the spices.
- Turn instant pot on the 'soup' function for 8 minutes.
- Let pressure release on its own.
- Remove chicken from the instant pot and transfer to a plate.
- Shred chicken with two forks and return to the pot.
- Garnish with parsley and serve!
IN SOUP PAN:
- If not using the instant pot, follow instructions above, but use a large soup pot. add the chicken, broth, water, and spices, bring to a low boil.
- Once boiling, reduce heat to low, cover and simmer for 45 minutes.
- At the 35 minute mark, add the pasta and cover again.
- Remove chicken from the pot and transfer to a plate.
- Shred chicken with two forks and return to the pot.
- Garnish with parsley and serve!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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