Description
A delightful dump and go chicken soup with potatoes, cabbage, carrots and seasonings. Make it in the Instant Pot or Crockpot.
Ingredients
Scale
- 4 cups chicken broth
- 1 pound boneless skinless chicken thighs or breasts (frozen or fresh)
- 1 Tbsp dried onion flakes
- 2 cups shredded cabbage
- 3 carrots, peeled and cut into 1/2 inch rounds
- 1 pound red potatoes, peeled and cut into 1/2 inch cubes
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme leaves
- 1/4 tsp dried rosemary leaves
- 1/4 tsp dried sage
- 3/4 tsp kosher salt
- 1 bay leaf
- 1 Tbsp butter
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting and add in the broth so that it can start warming up while you prepare all the other ingredients. Add in the chicken so it can start cooking.
- Add in the onion, cabbage, carrots, potatoes, garlic powder, parsley, thyme, rosemary, sage, salt, bay leaf and butter.
- 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 5-10 minutes and then move the valve to venting. Remove the lid. Discard the bay leaf.
- Use tongs to place the chicken on a cutting board. Shred or chop. Stir back into the soup.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add all ingredients into the slow cooker.
- Cover slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
- Discard the bay leaf.
- Use tongs to place the chicken on a cutting board. Shred or chop. Stir back into the soup.
- Ladle into bowls and serve.
Notes
For the instant pot version it is very important that the very first thing you do is add the broth and chicken into the pot and turn on the saute setting. This will make sure that the chicken gets all the way cooked through. While you’re peeling and chopping the other ingredients the chicken and the broth will start heating up and cooking.
- Category: Soup
- Method: Instant Pot or Slow Cooker