Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cover chicken bones (2 backs and necks, or a carcass) with filtered water, and 1 tablespoon of apple cider vinegar in a pressure cooker or crock pot. If using a pressure cooker, do not fill the pot more than 3/4 of the way full.
- If using a pressure cooker, cook the bones on high pressure for one hour. If using a crock pot, cook the bones for 16-24 hours on low heat.
- Strain the broth, making sure to remove all the bones.
- If using a pressure cooker, you can continue and prep the rest of the soup while the broth is cooking for an hour.
- In a large soup pot, heat the duck fat over medium heat.
- Add the onion to the pot and saute for 2 minutes.
- Add the tomatoes to the pot and continue to saute.
- Season the tomatoes with a little salt to help them release their liquid.
- Add the garlic to the pot, and continue to saute until the tomatoes and onions are soft.
- Add the coconut milk to the pot and stir to combine the vegetables with the coconut milk.
- Add the tomato paste to the pot, and stir vigorously to make sure the tomato paste is evenly combined.
- Season with salt and pepper, as well as dried oregano. Stir, and turn the burner to low heat.
- If your pressure cooker is finishing with the broth, you can leave the tomato mixture at a simmer until you are ready to add the broth.
- Add the broth to the pot, and stir to combine.
- Using an immersion blender, blend the soup until creamy. You can also accomplish this in a high speed blender.
- Allow the soup to simmer until serving.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.