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Friday, February 2, 2018

Cilantro Chicken Soup




This is a delicious recipe that you want to do on a low pain day, or day that you have lots of time. It makes a lot of soup though, so you can have some that will last you all week. You can also freeze some for a later date.

Cilantro Chicken Soup
Paleo, Whole30, Gluten Free, Dairy Free, Refined Sugar Free, Instant Pot

Ingredients:
Olive Oil
1T garlic
1 yellow onion
1 can of green chilies
1 bunch of cilantro leaves
2T grated ginger seperated
1t peppercorns
1t salt + more to taste
2c chicken broth or bone broth
2c of water
1 1/2 pounds chicken breast
1c of shredded cabbage
1c of shredded carrots
3T arrowroot powder mixed into 1 c of water
2T lime juice
Sambal Oelek

Supplies:
Knife
Cutting board
Microplane grater
Peeler
2 Bowls
2 Forks for Shredding
Instant Pot

Ready set go!

Turn the instant pot on to sauté mode. Place 2 tablespoons of olive oil in the pot. While it is heating up take the ginger, peel and grate it. Separate the grated piles into two equal piles, approx 1 T each. Next, chop the onion into diced pieces.

If you suffer from chronic pain, and it's a high pain day/week, go ahead and get the pre-diced onion from the grocery store. This will make the recipe that much easier.

I also recommend getting the pre-minced garlic in the jar to save time as well. If you’re not a chronic pain warrior, or are on a strict budget, feel free to chop and mince away.

Place the onion, 1T ginger, green chilies, and garlic, into the instant pot to sauté when it reaches hot.

While the vegetables are sautéing, wash the cilantro bunch in a lettuce spinner and spin dry.

Now you are going to separate the cilantro leaves from the stems. Get 2 bowls: in one bowl you’re going to put the leaves, in the second bowl you’re going to put the stems.

If you have a kitchen helper have them do this while you’re prepping the other ingredients. If you don’t have a kitchen helper I like to sit down on the couch and watch TV show while I separate the leaves and stems.

Every once in a while I get up to stir the vegetables sautéing in the pot. Once I have the leaves in the stem separated you’re going to make a bouquet garni of the cilantro stems and peppercorns with a square of cheesecloth and kitchen twine. This makes it easier to remove the cilantro stems after the first cooking face.

Wet the cheesecloth and wring it out. Place the stems in the center along with the peppercorns.  Gather all the corners and edges into one hand, wrap the kitchen twine around securing all of the corners and edges.  Tightly tie off.

Once the vegetables have softened and the onion has turn translucent you were going to add the chicken broth, water, the bouquet garni, chicken breasts, and a teaspoon of salt to the instant pot. Close the lid and pressure cook for 20 minutes with a 10 minute natural release.

Once the instant pot is done, remove the bouquet garni from the pan and toss. Pour the instant pot 'broth' mixture into a bowl, I used the bowl the cilantro stems were originally placed in. Remove the chicken breasts and place on a cutting board.

Quickly rinse out the instant pot, add in another 2 tablespoons of olive oil and put on sauté. Add your
carrots, cabbage, and the rest of the ginger. I also save time, energy, and pain by purchasing pre-shredded carrots and cabbage.

Season vegetables with salt and pepper to taste.

When the vegetables are soft, add back in the 'broth' mixture, the shredded chicken, and 2 tablespoons of lime juice. Bring to a boil. When it reaches boiling, add in the water arrowroot mixture. Salt and pepper to taste. Stir well. Remove and serve in bowls. Sprinkle heavily with the cilantro leaves and top them with Sambal Oelek, if you want an extra kick.


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