Chicken Vegetable Soup • 20 QT
Servings: 80 cups
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Equipment
- instant pot
Ingredients
STEP 1 - Sauté Veggies
- 12 oz Miyokos Oat Mik Butter
- 5 bags Organic Foursome Vegetable Medley; Trader Joes 1 lb bags
- 2 large onion; yellow diced
- 2 bunches celery finely chopped
- 4 potato; russet cubed
STEP 2 • Boil Chicken in Instant Pot
- 2 qt purified water; warm
- 1/4 c Green Goddess seasoning blend; Trader Joes
- 1/4 c Everyday Seasoning; Trader Joes ground fine
- 1/4 c garlic powder
- 1/4 c Himalayan sea salt
- 4 lb organic whole chicken
STEP 3 • Repeat step 1 • Boil Chicken in Instant Pot
- 2 qt purified water; warm
- 1/4 c Green Goddess seasoning blend; Trader Joes
- 1/4 c Everyday Seasoning; Trader Joes
- 1/4 c garlic powder
- 1/4 c Himalayan sea salt
- 4 lb organic whole chicken
Step 4 • Create Bone Broth
- 2 qt purified water; warm
Instructions
STEP 1 - Sauté Veggies
- Place the large 20 qt stock pot on the burner and set to high heat.
- Add all STEP 1 ingredients to the stock pot and sauté for 5 minutes. Stir regularly.
- Turn off the heat.
STEP 2 • Boil Chicken in Instant Pot
- Add all STEP 1 ingredients into the Instant Pot and set on SOUP setting for 40 minutes, close the lid and set the pressure seal to the locked position.
- Open the pressure seal and allow the steam to release completely before carefully opening the lid.
- Gently lift the boiled chicken out of the Instant Pot and set it in a large casserole dish or large bowl to cool.
- Pour the broth from boiling the chicken into the Large 20qt Stock Pot.
STEP 3 • Repeat step 1 • Boil Chicken in Instant Pot
- Add all STEP 2 ingredients into the Instant Pot and set on SOUP setting for 40 minutes, close the lid and set the pressure seal to the locked position.
- Open the pressure seal and allow the steam to release completely before carefully opening the lid.
- Gently lift the boiled chicken out of the Instant Pot and set it in a large casserole dish or large bowl to cool.
- Pour the broth from boiling the chicken into the Large 20qt Stock Pot.
STEP 4 • De-Bone Chicken & Create Bone Broth
- Once the chickens are cooled, take a large cutting board and carefully de-bone, placing the skin and bones in 1 pile and the meat in a separate pile.
- Once de-boned, cut the bones in half and then place the skin and bones back into the Instant Pot.
- Add 2 qt water to the Instant Pot
- Set to SOUP setting for 40 minutes, close the lid and set the pressure seal to the locked position.
- While the bone broth is cooking, rough chop the chicken into small 1/4" cubes as much as possible.
- Add the chopped chicken to the stock pot.
- Once the Instant Pot is finished open the pressure seal and allow the steam to release completely before carefully opening the lid.
- Strain the skin, bones and debris out the Instant Pot and dispose of.
- Pour the broth into the large stock pot.
ADD WATER
- Add 2 qt to the stock pot and stir well. ENJOY!!
