Chicken Bone Broth (instant pot and stovetop recipes)
A traditional Asian style chicken bone broth soup with shiitake mushrooms, carrots, and daikon radish. It will keep you warm and healthy throughout the winter. Paleo, Whole30, Keto friendly recipe. Authentic Paleo Asian food recipe.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.8 lb whole chicken
- 2 medium size loose carrots (cubed)
- 2 ½ cups daikon raddish (cubed (use a vegetable peeler to peel the outer skin first then cube))
- 1 cup shiitake mushrooms (sliced (rehydrate the mushrooms a night before and keep the mushroom water))
- 3 tbsp goji berries (optional)
- 4 large Chinese red dates (alt. medjool dates)
- 2 tea leaf bags mixed variety of Chinese dry herbal ingredients for chicken stew use (optional, (ginseng, astragalus root))
- 2 ½ tsp sea salt
Instructions
- 1
Rinse the chicken under cold water. Pat dry. (optional) trim the chicken skin and extra fat.
- 2
Place the whole chicken in a large size about 6 Qt. pot. Add all the ingredients (from items 1 through 7).
- 3
Fill the pot with mushroom water and cold water up to 3.5 Qt. (* leave extra room to prevent over boiling)
- 4
Press “Soup” - High Pressure - Normal - 35 mins.
- 5
Start with high heat. After boiling, turn the heat down to simmer for 60-80 minutes.
- 6
(optional) Add Chinese cooking rice wine in the end before turning off the heat
- 7
Add 2 ½ tsp sea salt