CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
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1

2 people

20
4
2 People

INGREDIENTS

  • 0.25 large yellow onion, diced
  • 0.5 tbsp olive oil
  • 1.5 large carrots, peeled and sliced
  • 0.75 celery stalks, sliced
  • 1 cloves of garlic, minced
  • 0.25 - 0.5 tsp freshly grated ginger (1/4 teaspoon if using dried)
  • 0.5 tsp freshly grated turmeric (1/4 teaspoon if using dried)
  • 0.25 One whole chicken (3-5lbs)
  • 0.25 lemon, cut into slices and seeds removed
  • 1.25 cups filtered water
  • 1 tbsp coconut aminos
  • 0.25 tsp salt
  • 0.13 tsp ground black pepper
  • 0.08 cup freshly chopped parsley
  • 0.5 cups noodles of your choice

INSTRUCTIONS

  • Turn Instant Pot to sauté
  • Add in chopped onions and sauté for 3-5 minutes until translucent
  • Add in chopped celery, carrots, garlic, ginger and turmeric and sauté for 2 additional minutes
  • Turn Instant Pot off
  • Pat dry your chicken, remove any giblets and insert lemon slices into cavity
  • Add whole chicken breasts down to the Instant Pot
  • Add in 4-6 cups of water (however much will fill to max line)
  • Add in 2 tablespoons coconut aminos, salt and pepper
  • Close lid and seal vent
  • Pressure Cook for 18 minutes
  • After carefully releasing pressure and opening instant pot, remove whole chicken and set aside (carefully keeping any juices that may be inside the chicken inside the pot)
  • Turn Instant Pot to Sauté and add in noodles and parsley and cook for 5 minutes
  • While noodles cook, carefully remove skin of chicken using two forks and shred all the meat and discard the bones
  • After noodles are cooked add back in the shredded chicken
  • Garnish with fresh parsley leaves and enjoy!
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