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Cozy Chicken Soup with Winter Greens
Servings: 4
Prep Time: 30 MINS
Cook Time: 35 MINS
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Made With:
RANGER® Free Range Whole Chicken
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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 |
| 1 | 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 | |
| 1 | Medium Sweet Potato, peeled and cut into 1” cube |
| 1 | Yellow Onions, medium diced |
| 1 | Parsnip, medium diced |
| 3 | 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. |
