Put the chicken in an electric pressure cooker. Add the bone broth, onion, leeks, garlic, 3 tsp salt, and 3/4 tsp pepper. Secure the lid, select the manual setting, and set it to high pressure for 10 minutes for fresh chicken, or 20 minutes for frozen chicken.
When the pressure cooker timer is done, quick release the pressure. Remove the chicken, cut it into bite-size chunks, and return it to the pressure cooker. Add the celery, carrots, parsley, oregano, thyme, dill, lemon zest, and 1 tsp lemon juice and season with salt and pepper to taste. Secure the lid again, select the manual setting, and set it to high pressure for 2 minutes. Quick release the pressure. Ladle the soup into bowls and serve hot.
To freeze in individual portions, place 2 cups of soup in a resealable plastic bag and press out any excess air, or use an airtight glass container. Freeze the bag, laying flat for faster defrosting, for 4 months. Defrost at room temperature for 1 hour, then transfer to the partially thawed contents to a saucepan and warm over medium-low heat for 15 minutes, until heated through.
Can be made in the crock pot or on the stove
Use the remaining lemon juice to garnish each bowl.
Ingredients
Directions
Put the chicken in an electric pressure cooker. Add the bone broth, onion, leeks, garlic, 3 tsp salt, and 3/4 tsp pepper. Secure the lid, select the manual setting, and set it to high pressure for 10 minutes for fresh chicken, or 20 minutes for frozen chicken.
When the pressure cooker timer is done, quick release the pressure. Remove the chicken, cut it into bite-size chunks, and return it to the pressure cooker. Add the celery, carrots, parsley, oregano, thyme, dill, lemon zest, and 1 tsp lemon juice and season with salt and pepper to taste. Secure the lid again, select the manual setting, and set it to high pressure for 2 minutes. Quick release the pressure. Ladle the soup into bowls and serve hot.
To freeze in individual portions, place 2 cups of soup in a resealable plastic bag and press out any excess air, or use an airtight glass container. Freeze the bag, laying flat for faster defrosting, for 4 months. Defrost at room temperature for 1 hour, then transfer to the partially thawed contents to a saucepan and warm over medium-low heat for 15 minutes, until heated through.
Can be made in the crock pot or on the stove
Use the remaining lemon juice to garnish each bowl.