Lemony Chicken Soup
Ingredients
- 8 cups homemade chicken stock
- 1 ¼ pounds boneless, skinless chicken parts
- 2 T butter
- 1 leek
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- ¼ t cayenne pepper flakes
- 2 wedges preserved lemon
- salt and pepper
- ½ cup frozen peas
- ½ cup asparagus
- chopped dill or other fresh herbs of your choice (optional)
Instructions
- Prep the veg and lemon - Halve the leek lengthwise, rinse out any grit, then thinly slice crosswise. Slice the carrot and celery, about 1/2 inch thick slices. Peel and smash the garlic. Discard the flesh and seeds of the preserved lemon, and finely chop the peels. Cut the asparagus diagonally into one-inch pieces.
- Sauté the leeks and simmer the soup - Set the Instant Pot to the Sauté setting, and soften the leeks in the butter. Cancel the sauté and add the chicken stock, chicken parts, carrots, celery garlic, cayenne, preserved lemon, and salt and pepper to taste. Set the Instant Pot to Slow Cook, and simmer for about four hours.
- Finish and serve - Pull out the chicken pieces, shred them, and return them to the pot. Cancel the Slow Cooker function and return the Instant Pot to Saute mode. Add the peas, asparagus, and cook until just barely tender. Stir in handfuls of fresh herbs if you like, and serve.