Description
A creamy chicken and vegetable soup that hides all the vegetables for those picky eaters. Make it in your Instant Pot or slow cooker.
Ingredients
Scale
- 6 cups water
- 2 Tbsp Better than Bouillon chicken base
- 1 rib of celery, cut into 2 inch pieces
- 1 small onion, quartered
- 2 carrots, peeled and cut into 2 inch pieces
- 1 head of cauliflower, quartered
- 6 large garlic cloves
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon each turmeric, sage, rosemary, thyme, poultry seasoning, pepper, kosher salt
- Pinch of red pepper flakes
Instructions
Instant Pot Instructions:
- Add all ingredients into Instant Pot.
- 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 from the pot and place on a cutting board. Shred or chop.
- Pour the contents from the Instant Pot into a blender (work in batches, if needed). Blend until smooth and creamy. Make sure to vent and pause blending after a few seconds to release steam to that it doesn’t explode. Pour back into Instant Pot.
- Stir in the chicken.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add all ingredients into slow cooker.
- Cover and cook on LOW for 4-6 hours.
- Remove the chicken from the slow cooker and place on a cutting board. Shred or chop.
- Pour the contents from the slow cooker into a blender (work in batches, if needed). Blend until smooth and creamy. Make sure to vent and pause blending after a few seconds to release steam to that it doesn’t explode. Pour back into slow cooker.
- Stir in the chicken.
- Ladle into bowls and serve.
Notes
You can also use an immersion blender* to blend the soup. I used my Blendtec blender*.
- Category: Soup
- Method: Instant Pot or Slow Cooker