My Grandmother’s Polish Chicken Soup

Ingredients

• One ~4 pound pastured whole chicken 🍗

• 3 to 4 quarts purified water 💧

• 1 teaspoon allspice ✨

• 2 bay leaves 🌿

• 3 medium carrots, diced 🥕

• 2 celery stalks, diced 🥬

• 1 medium turnip, peeled and diced 🥔

• 1 small yellow onion, peeled and diced 🧅

• 1 large leek, diced 🧅

• 6 garlic cloves 🧄

• 1 tablespoon fresh chopped parsley 🌿

• 1 tablespoon mineral sea salt 🧂

• 1 teaspoon pepper 🌶️

Instant Pot Instructions

1. Using a sharp knife, cut chicken breasts from the breastbone and detach chicken legs from the carcass.

2. In an Instant Pot, cover chicken breasts, legs, and carcass with water.

3. Add all ingredients and set Instant Pot to 1 hour.

4. Let steam naturally release. Once done, remove chicken from the pot into a large mixing bowl. Remove bones from chicken and shred. Place chicken back in the pot with the other ingredients.

5. Let cool for at least an hour.

6. Eat fresh, store in the fridge, or place in glass jars to freeze, making sure to fill only 3/4 of the way if freezing. If freezing, cool in the fridge overnight, then freeze the next day.

Stock Pot Instructions

1. Using a sharp knife, cut chicken breasts from the breastbone and detach chicken legs from the carcass.

2. In a large stock pot, cover chicken breasts, legs, and carcass with water. Add garlic, allspice, and bay leaf.

3. Heat stock over medium-high heat until temperature reaches between 150°F and 160°F (66 to 71°C) on an instant-read thermometer. Adjust heat to maintain the stock temperature in the 150°F to 160°F range. It is okay if the temperature moves a little, but try to keep it above 150°F and below 170°F (77°C). Cook until the thickest part of the chicken breasts registers 150°F, about 1 hour. Remove chicken breasts and set aside.

4. Bring soup to a simmer and continue cooking for 1 hour longer, skimming as needed. Discard bay leaf and allspice. Remove all chicken from pot. Pull meat from bones, shredding it into bite-size pieces; discard skin and bones.

5. Return all chicken to pot except breast meat and return to a simmer. Add diced carrot, turnip, onion or leek, parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Dice chicken breasts and stir into soup along with any accumulated juices. Serve hot.