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–+ servings

Chicken Vegetable Soup • 20 QT

Course: Soup
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!!