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Chicken Soup with Preserved Lemon ("Get Well Soon") Soup
This Instant Pot chicken soup has a slight twist - I've added preserved lemon, inspired by a delicious Cambodian soup that my friend Kevin's dad made.
Ingredients
  • 1 onion, diced
  • 2-3 carrots, chopped
  • 3-4 cloves of garlic, chopped/minced
  • Rotisserie chicken ripped into pieces so it can be submerged under water
  • Chicken broth / Better Than Chicken Bouillon
  • 1-2 preserved lemons (salted), chopped into chunks.
  • Ginger, minced/chopped
  • Turmeric
  • Optional
  • Acini de pepe, orzo, or egg noodles, cooked separately and combined with soup when ready to serve
Instructions
  1. In Instant Pot, sauté onions in butter until translucent.
  1. Stir in garlic, ginger, and turmeric. Sauté until fragrant.
  1. Deglaze with chicken broth
  1. Add rotisserie chicken (bones, skin, and all), carrots, and preserved lemons. If the preserved lemons came in brining water, feel free to add some of the water. Mix.
  1. Cover the ingredients in the pot with water.
  1. Put Instant Pot lid on and pressure cook on HIGH for 5 minutes, natural release for 15 minutes
  1. Carefully open the Instant Pot and with a pair of tongs, pick up the pieces of chicken by the bone and shake until the meat falls off. Discard bones.
  1. If adding pasta, combine with soup right before serving (otherwise it gets soggy)