Description
Instant Pot or slow cooker lemon dill chicken noodle soup with chicken, ginger, cabbage, carrots and onions. Warms you right up!
Ingredients
Scale
- 1 1/2 tsp olive oil
- 1/2 cup diced onions
- 1 rib of celery, diced
- 6 cups chicken broth
- 2 carrots, peeled and sliced
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp lemon zest
- 1 cup shredded cabbage
- 5 garlic cloves, minced
- 1 tsp dried dill
- 4 ounces eggs noodles
- 3 cups cubed chicken (cooked or uncooked)
- 2 Tbsp fresh lemon juice
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the carrots, ginger, salt, pepper, lemon zest, cabbage, garlic, dill, egg noodles and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the lemon juice. Salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and celery and saute for 4 minutes. Transfer to the slow cooker.
- Add in the broth, carrots, ginger, salt, pepper, lemon zest, cabbage, garlic, dill, egg noodles and chicken.
- Cover and cook on high for 2 hours.
- Stir in the lemon juice. Salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker