Instant Pot Chicken Soup

Delicious and wildly helpful this time of year. This is not an exact recipe. That’s why it’s good. Refine/adapt as you wish.


45 carrots

2 lbs of drumsticks or skinless thighs

4 cups of water

1 large onion

12 garlic bulbs

1 parsnip

1 turnip

1 shallot

Celery, 2-3 stalks

Salt, Pepper, and herbs to taste.

Yolk-Free Egg Noodles


Fill it with Fresh chicken (or not, can also be a veggie recipe) I used a couple of pounds of drumsticks. Usually I use skinless thighs. Dark meat makes tastier soup.
One big onion, chopped
An entire bulb of fresh garlic peeled (I often use 2 entire bulbs)
4-5 fresh carrots, chopped thick
1 fresh parsnip or turnip or both, chopped thick
At least one big fresh shallot peeled
chopped celery if you like celery (this is the first ingredient to go much of the time.)
salt, pepper, herbs to taste (some people like to add fresh ginger)
Cover ingredients with water. Cover the soup pot.
Bring all to a hearty boil, then simmer for 2-3 hours


Serve with the thickest possible yolk-free egg noodles, cooked al dente (the soup will soften them a bit.) You can replace egg noodles with rice, or gluten-free noodles or no noodles or whatever makes you happy. Life is too short to do anything else.  You can eat immediately, but it’s even better the next day after you’ve refrigerated and skimmed the fat off the top. If you’re stuffed up or have a sore throat, the broth is great to sip throughout the day. Delicious and the garlic is what makes it “Jewish penicillin.” “IT WOULDN’T HOIT!” – enjoy!