Description
An easy and delicious Instant Pot or slow cooker vegetable and chicken soup.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 2 ribs of celery, diced
- 4 ounces sliced mushrooms
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp poultry seasoning
- 1/4 tsp smoked paprika
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 8 cups water
- 2 Tbsp Better than Bouillon vegetable base
- 2 small parsnips, peeled and cut into cubes
- 2 medium carrots, peeled and sliced
- 2 green onions, sliced
- 2 (14.5 oz) cans of diced tomatoes
- 12 ounces red potatoes, cut into cubes
- 2 1/2 cups chopped rotisserie chicken
Instructions
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion, celery and mushrooms saute for 5 minutes. Stir in the sage, rosemary, thyme, poultry seasoning, paprika, salt, pepper and garlic powder. Transfer to the slow cooker.
- Add in the water, vegetable base, parsnips, carrots, onions, tomatoes, red potatoes and chicken.
- Cover slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
- Ladle into bowls and top with a bit of parmesan cheese. Serve and enjoy!
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and mushrooms saute for 5 minutes. Stir in the sage, rosemary, thyme, poultry seasoning, paprika, salt, pepper and garlic powder.
- Add in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the vegetable base, parsnips, carrots, onions, tomatoes, red potatoes and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Ladle into bowls and top with a bit of parmesan cheese. Serve and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker