Description
A healthy soup to help you get back on track nutritionally! With tons of veggies and flavor you’ll feel full without a lot of calories. Make it in the Instant Pot or slow cooker.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 rib of celery, sliced
- 6 cups chicken broth
- 2 carrots, peeled and sliced
- 2 cloves of garlic, minced
- 2 cups shredded cabbage
- 2 cups fresh green beans
- 1/2 of a yellow bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1/2 tsp turmeric
- 1/2 tsp poultry seasoning
- 1 Tbsp dried parsley
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp grated ginger root
- Optional: one chicken breasts (about 12 ounces)
- 2 Tbsp fresh lemon juice
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and celery and saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the remaining ingredients except for the lemon juice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Remove the chicken and chop or shred. Stir it back into the pot.
- Stir in the lemon juice. Salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the onion and celery and saute for 4 minutes. Add to the slow cooker.
- Add in the remaining ingredients except for the lemon juice.
- Cover and cook on low for 4 hours.
- Remove the chicken and chop or shred. Stir it back into the slow cooker.
- Stir in the lemon juice. Salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker