Immunity Boost Chicken Stock Recipe

Yesterday I shared with you an evidence-based nutrition guide Staying Healthy: Cold & Flu Season and went over some of the food items you can add to your diet to help yourself and your family stay healthy this cold and flu season.

Today, I'm sharing a wonderfully simple yet incredibly useful tip to seamlessly incorporate most of these foods into your diet: by making your very own stock at home. While I've opted for chicken in this recipe, don't hesitate to swap it out for beef bones or keep it entirely plant-based with an array of vegetables.

Homemade chicken stock is a fundamental element in countless kitchens, and utilizing the Instant Pot streamlines the process without any compromise on taste or nutritional value. It's a win-win situation!

Why You Should Try This Immunity Boost Chicken Stock Recipe?

Functional Ingredients: Chosen ingredients like ginger, turmeric, and garlic for their potential health benefits,

Time-Saving: This recipe is perfect for busy individuals. The Instant Pot expedites the process, making it a convenient solution for those with hectic schedules.

Versatile and Adaptable: Whether you prefer chicken, beef bones, or a plant-based approach with vegetables, this recipe can be easily adapted to suit your dietary preferences and needs.impressive for your guests or simply for a cozy evening in.

Budget-Friendly: Creating your own stock at home is not only a healthier option but also a budget-friendly choice. It allows you to maximize nutrition without breaking the bank.

Ingredients:

• 1 whole chicken

• Water (I used the max allowed in my Instant Pot, you can use up to 10 cups in this recipe)

• A Medium piece of ginger, sliced

• 1 tablespoon turmeric powder

• 1 teaspoon black pepper corns

• 2 carrots, roughly chopped

• 1 large onion, quartered

• 3-4 cloves of garlic, smashed

• 1 tablespoon oregano

• 2 bay leaves

• 1 lemon, halved

This is the Instant Pot I used:

Instant Pot Duo 7-in-1

Directions:

1- Prepare the Instant Pot: Place the whole chicken in the Instant Pot and add water, ginger, turmeric, black pepper, carrots, onion, garlic, oregano, bay leaves, and squeeze the lemon halves into the pot.

2- Set the Instant Pot: Secure the lid and set the Instant Pot to the "Soup" or "Pressure Cook" mode for 30 minutes.

3- Natural Release: Allow the pressure to release naturally once the cooking cycle is complete.

4- Strain the Stock: Carefully strain the stock, discarding the solids, and store the liquid in a container.

5- Cool and Store: Allow the chicken stock to cool completely before refrigerating or freezing in portions for later use.

I used mine to make a favorite Soup Dish inspired by the Hot and Sour Chinese Takeout soup. I will be sharing that recipe soon!

Nutrition Benefits:

Whole Chicken: Rich in protein, essential amino acids, vitamins (B-complex vitamins, especially B12), and minerals like zinc and iron.

Ginger: Known for its anti-inflammatory and digestive properties, ginger can aid in reducing nausea and improving digestion.

Turmeric: Contains curcumin, a potent anti-inflammatory and antioxidant compound that may help with joint health and overall inflammation.

Black Pepper: Enhances the bioavailability of curcumin in turmeric due to its active compound, piperine.

Carrots: High in vitamin A, beta-carotene, and fiber, promoting eye health and supporting the immune system.

Onion and Garlic: Both are rich in antioxidants and have potential immune-boosting properties.

Oregano and Bay Leaves: Add flavor and may have antimicrobial and antioxidant properties.

Lemon: Provides vitamin C, antioxidants, and adds a burst of citrus flavor to the stock.

I also shared my recipe for homemade Bone Broth:

How I make Bone Broth at home

Fall Inspired Recipes:

One Pot Chicken Pasta

Mediterranean Mushroom Casserole

Loaded Truffle Zucchini