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:
- 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.
- Pour in the water and scrape bottom of pot so that nothing is sticking.
- Add in the bouillon, carrots, tomatoes, lentils, chicken, bell pepper, bay leaf, thyme, rosemary, garlic powder, salt and pepper.
- 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.
- Discard the bay leaf. Remove the chicken cut into pieces or shred and return to the pot.
- Stir and 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 onions and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
- Add in the water, bouillon, carrots, tomatoes, lentils, chicken, bell pepper, bay leaf, thyme, rosemary, garlic powder, salt and pepper. Stir.
- Cover and cook on low for 6-8 hours.
- Discard the bay leaf. Remove the chicken cut into pieces or shred and return to the pot.
- Stir and ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker