Cozy Chicken Soup with Winter Greens
Cozy Chicken Soup with Winter Greens
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Cozy Chicken Soup with Winter Greens

  • Servings: 4
  • Prep Time: 30 MINS
  • Cook Time: 35 MINS

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Cozy Chicken Soup with Winter Greens

Directions

Step ONE
Tie the fresh herbs into a bundle with butcher's twine. Season the chicken with the spice rub and tuck the wings under the chicken. Set your pressure cooker to the sauté setting. Add the oil and place the chicken into the cooker breast side down and sear until browned. Remove the chicken and insert the trivet. Place the chicken on the trivet and add the chicken stock, garlic, and the fresh herb bundle. Cover and cook on the poultry setting, low pressure for 20 minutes.
Step TWO
Release the pressure and remove the garlic bulbs, herb bundle, and trivet with the cooked chicken and set aside. Add the sweet potato, onion, parsnip, and celery to the liquid. Cover and cook on the soup setting for 10 minutes. Release the pressure and add the kale allowing it to wilt slightly while you shred the chicken. Add the shredded chicken to the soup and add salt and pepper to your liking.

Ingredients

1 pack RANGER® Free Range Whole Chicken
1 bulb Garlic, halved
1 tbsp. Vegetable Oil
32 oz. Chicken Stock
2 sprigs Fresh Rosemary
10 sprigs Fresh Thyme
Bay Leaf
6 sprigs Fresh Parsley
 
SPICE RUB 
2 tbsps. Kosher Salt
2 tbsps. Black Pepper
2 tsps. Garlic Powder
2 tsps. Onion Powder
2 tsps. Dried Thyme
 
SOUP 
Medium Sweet Potato, peeled and cut into 1” cube
Yellow Onions, medium diced
Parsnip, medium diced
Celery Stalks, medium diced
2 cups Kale, destemmed and torn into large pieces

Directions

Step 1
Tie the fresh herbs into a bundle with butcher's twine. Season the chicken with the spice rub and tuck the wings under the chicken. Set your pressure cooker to the sauté setting. Add the oil and place the chicken into the cooker breast side down and sear until browned. Remove the chicken and insert the trivet. Place the chicken on the trivet and add the chicken stock, garlic, and the fresh herb bundle. Cover and cook on the poultry setting, low pressure for 20 minutes.
Step 2
Release the pressure and remove the garlic bulbs, herb bundle, and trivet with the cooked chicken and set aside. Add the sweet potato, onion, parsnip, and celery to the liquid. Cover and cook on the soup setting for 10 minutes. Release the pressure and add the kale allowing it to wilt slightly while you shred the chicken. Add the shredded chicken to the soup and add salt and pepper to your liking.

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