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Hibernation Soup (Instant Pot or Crockpot Recipe)


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes (plus 5 minute NPR)
  • Total Time: 32 minutes
  • Yield: 6-8 servings 1x

Description

Instant Pot or Crockpot chicken, vegetable and lentil soup that is cozy and packed with flavor. A perfect meal for a chilly fall evening. 


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 2 ribs celery, sliced
  • 3 garlic cloves, minced
  • 5 cups water
  • 2 Tbsp Better than Bouillon Chicken Base
  • 3 carrots, peeled and sliced
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup brown lentils
  • 20 ounces boneless skinless chicken breasts
  • 1 red bell pepper, cored and diced
  • 1 bay leaf
  • 1 tsp dried thyme leaves
  • 1 tsp dried rosemary leaves
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onions and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
  2. Pour in the water and scrape bottom of pot so that nothing is sticking. 
  3. Add in the bouillon, carrots, tomatoes, lentils, chicken, bell pepper, bay leaf, thyme, rosemary, garlic powder, salt and pepper.
  4. 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 minutes and then move valve to venting. Remove the lid.
  5. Discard the bay leaf. Remove the chicken cut into pieces or shred and return to the pot. 
  6. Stir and ladle into bowls and serve.  

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the oil and swirl it around. Add in the onions and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
  2. Add in the water, bouillon, carrots, tomatoes, lentils, chicken, bell pepper, bay leaf, thyme, rosemary, garlic powder, salt and pepper. Stir.
  3. Cover and cook on low for 6-8 hours. 
  4. Discard the bay leaf. Remove the chicken cut into pieces or shred and return to the pot. 
  5. Stir and ladle into bowls and serve.  
  • Category: Soup
  • Method: Instant Pot or Slow Cooker