This is my go-to recipe whenever I feel like my gut health needs some support. The bone broth is rich in collagen, and the soup is full of easy-to-digest fibers, healing protein, and immune boosting vitamins and minerals. This is an Instant Pot recipe, but you can easily adapt it by simmering the soup in a stockpot for 1.5 – 2 hours rather than pressure cooking.

GUT-LOVING CHICKEN SOUP
Serves 6-8  
Total time:  1 hour
Active time: 20 minutes 
Special equipment: Instant Pot / pressure cooker; optional spice sachet   
Freezable: Yes 

Ingredients:

• 1 whole chicken (3-4 lb)
• 4 large carrots, sliced into roughly ½” coins
• 1 parsnip, sliced into roughly ½” coins or half moons
• 3 stalks celery, sliced into roughly ½” coins
• 1 white or yellow onion, diced
• 6 cups bone broth (my favorite is Brodo brand)
• 4 cups water  
• 2 teaspoons apple cider vinegar
• 2 teaspoons kosher sea salt
• A few generous cranks black pepper
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 sprig sage
• 3 2” slices ginger (unpeeled)
• 5 ounces spinach or arugula
• Optional: grain-free crackers

Directions:

1. Place chicken, carrots, parsnip, celery, onion, chicken stock, water, apple cider vinegar, salt, and pepper in Instant Pot. 

2. Add rosemary, thyme, sage, and ginger to a spice sachet, if using. Tie it up and add it to the Instant Pot. If you don’t have a sachet, simply add the herbs to the pot and fish them out later. 

3. Cook on high pressure for 18 minutes, then let pressure come down naturally for 20 minutes. 

4. When the pressure has released, remove the lid from Instant Pot. Remove chicken and place it in a very large bowl or on a rimmed cutting board. Allow to cool for 5-10 minutes, then shred meat off the chicken and return it to the Instant Pot. 

5. Remove spice sachet or herb sprigs. Stir in spinach. Top with crumbled grain-free crackers, if using. Enjoy!