Recipe from Dinner In An Instant by Melissa Clark
I did not have dill in the house, so I skipped it. I did however, have some herbs leftover from Thanksgiving! Can you believe they were still good, stored in the special plastic herb bags in my fridge! I added the bag of Stir Fry mix because I like more greens in my soup, if you want a simpler broth style soup, leave them out. I am doing the instructions for a regular pot or slow cooker, but if you would like the directions for the Instant Pot send me a text and I will shoot it off to you! 530-554-3971.
4 lbs Chicken, bones and skin on
1 Qt Eatwell Chicken Stock
1 to 4 cloves Garlic, smashed
1 tsp Peppercorns
1 Bay Leaf
5 large sprigs fresh Dill, plus chopped dill for garnish
3 large sprigs fresh Parsley
3 large sprigs fresh Thyme
Fine Sea Salt, as needed
1 to 2 TB Unsalted Butter, Schmaltz or Olive Oil
2 Leeks (white and light green parts only) thinly sliced
2 Carrots, thinly sliced
1 bunch Bok Choy, stalks separated from greens, both cut into appropriate soup size
1 bag of Stir Fry Mix, greens rough chopped
Cooked Egg Noodles or Rice, for serving (optional)
Sauté the leeks and carrots in the fat. Put the chicken into a large pot or slow cooker, cover with stock and water. Add the garlic and sautéed leeks and carrots, plus raw bok choy. Put the peppercorns, bay leaf, and the dill, parsley, and thyme into a bit of muslin and tie it to secure the herbs inside the bag, add to the pot. Season with salt Cover, and cook on high for 4 to 6 hours in a slow cooker, or on a low simmer on the stove top. When your soup is finished, adjust the seasoning with more salt or pepper. To serve, put a portion of cooked noodles or rice into a bowl and ladle the hot soup over it.