Warm Your Bones This Fall with Grogu's Favorite Soup

• 2 pounds roasted chicken bones
• 3 carrots, cut into 3-inch pieces
• 3 celery stalks, cut into 3-inch pieces
• 1 onion, quartered
• 4 cloves garlic, peeled
• 2-inch piece fresh ginger, peeled
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon whole black peppercorns
• 8 cups of water, as needed

Step 1: To an instant pot add the chicken bones, carrots, celery, onion, garlic, ginger, parsely, thyme, bay leaf, apple cider vinegar, and peppercorns. 

Step 2: Fill the instant pot with water to 1-inch below the Max fill line.

Step 3: Place the lid on the pot and turn the venting valve to “sealing.” 

Step 4: Set to pressure cook for 2 hours.

Step 5: Release the pressure manually or carefully switch the vent to “venting.” Wait for the pressure to release and the float valve to drop, before removing the lid.

Step 6: Strain the broth and let cool completely.

Step 7: Store in an airtight container in the refrigerator or freezer.

This refreshing soup is perfect when you’re on the go, just don’t spill any in the Razor Crest!

Jenn Fujikawa is a lifestyle and food writer. Follow her on Twitter at @justjenn and check her Instagram @justjennrecipes and blog www.justjennrecipes.com for even more Star Wars food photos.

Tags: #StarWarsBlog, #TheMandalorian