Ingredients:
1 lbs chicken drumsticks or chicken thighs (with bone)
4 carrots (2 whole + 2 peeled and sliced)
2 parsnips (1 whole + 1 peeled and sliced)
1/2 celery root, whole
1 small onion or shallot, peeled, whole
5 tbs peppercorns
Optional: 2 bay leaves
Fresh parsley leaf, chopped
Vermicelli (Angle hair noodle) – or your favorite soup noodles
Salt
Water
Instructions:
- Salt the meat and place it into the Instapot. Add the celery root, the onion, one whole carrot and one whole parsnip, the peppercorns and they bay leaf (bay leaf is optional, it will add acid to your soup). You can also add other vegetable scraps, the more, the better.
- Fill up the pressure cooker with water until the maximum line.
- Lock the lid and set to medium pressure for 20 minutes. Once the program is over, leave the and “keep warm” function on for 1.5 hours.
- Wait until the instapot cools down so you can open the lid. The best is to cook this soup over night, so you don’t have to worry about this. It is OK to leave the keep warm function on for longer.
- Take out the chicken, clean it up for serving (remove the bones and skin) and set aside.
- Take out the vegetables and set aside. I normally do not eat these because they become too soft. These vegetables have served their purpose to make the broth tasty.
- Pour the broth through a fine sieve into a clean pot.
- Bring the soup to boil and add the sliced carrots and parsnips. Simmer for 10-15 minutes until vegetables soften.
- Prepare vermicelli (angle hair) noodles in a separate pot according to package instructions.
- Finally chop the parsley leaves.
- Serve with the meat, angle hair and parsley on the side all in separate containers. This way everybody can customize their soup and adding gluten is optional because we cooked the noodles separately.
- Enjoy! 🙂
