Healing Whole Chicken Noodle Soup (IP)
Low histamine, gut healing, instant pot meat stock
So you have been told to include bone broth in your diet to help heal your gut, but you need a low histamine, hands off, delicious recipe…I’ve got you!! When we first started our health journey I would make lots of bone broth with just the bones of the animal, but I have since learned that it may not be the best method if you have histamine intolerance which many kiddos and adults dealing with eczema and TSW have. Cooking bones with lots of meat attached and for a shorter amount of time produces a gelatinous nutrient dense broth without the histamine. This one is on weekly dinner rotation for us and our kids devour it! We use gluten free noodles and fresh herbs from the garden to tailor it to our needs.
Prep time: 15 mins Total time: 2 hours 15 minutes
Ingredients:
1 3-4 lb whole chicken (we use the free range whole chickens at Aldi & they are cost effective)
1 large red or yellow onion
3-6 stalks celery
1 bay leaf
6 cups chicken broth
Gluten free noodles (optional) *see note about when to cook
4 medium carrots, cut into bite size pieces
4 cloves garlic, minced
1 tsp salt
1/2 tsp dried thyme and/or 1-2 sprigs of fresh thyme
1/2 tsp black pepper
Instructions:
Place whole chicken in instant pot. Cut onion in half; set aside. Cut remaining half into wedges and place on top of chicken. Cut 1 stock of celery in half; add to pot with chicken. Add bay leaf and any fresh herbs (thyme, rosemary, parsley) into pot. Slowly pour broth over all in the pot.
Secure the lid on the pot. Close the pressure valve. Select Poultry and adjust to more (30 minutes actual cook time). When cooking is complete, use a natural release to depressurize. Press cancel. (this takes at least an hour for it to naturally release)
Chop the other half of the onion. Thinly slice remaining 2 stalks of celery and carrots. Transfer the chicken to a large cutting board and set aside. Use a slotted spoon or thin collinder to remove or strain and discard onion wedges, celery stock and herbs.
Add chopped onion, sliced celery, carrots, garlic, salt, thyme and black pepper and egg noodles (if you tolerate) to pot. Secure the lid on the pot. Close the pressure-release valve.
*if using gluten free noodles the time to boil varies. I usually make the noodles separately right before we are going to eat dinner and then spoon them right on top of the chicken noodle soup
Select Manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
When chicken is cool enough to handle remove from bones and shred to desired size. Discard bones and skin. Add chicken back to the pot and select saute and adjust to normal. Cook, uncovered, for 1-2 minutes to heat soup through.
Top with additional salt and pepper and you have yourself a nutrient dense, mineral packed gut healing soup!
Enjoy!!