Mustgo Soup

Mustgo Soup–a creamy chicken, rice and vegetable soup that is made with what you’ve got on hand! Make it in the Instant Pot or the slow cooker.

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Mustgo Soup

This soup is made with anything that is in your fridge that “must go.” For me it was the last of the cabbage, a half container of mushrooms, the end of a stalk of celery, a lone parsnip and some cream that would expire soon. It felt quite liberating to grab a bunch of stuff out of my produce drawer and make it into a delightful soup. Skyler and his friends were over after school and asked what kind of soup I was making…I was like “well we will see!” Haha! I didn’t know if it would be tasty or not but in the end it turned out very good. Of course you can mix and match what you have on hand and what needs to be used up. Feel free to be creative!

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon, vegetable broth
• Boneless skinless chicken breast–I used frozen. You can also use thighs or rotisserie chicken.
• Dry minced onion–or ½ cup fresh chopped
• Cabbage–or cauliflower florets
• Carrot–or sweet potato, butternut squash
• Celery
• Mushrooms–or eggplant
• Parsnip–or potatoes
• Garlic powder–or 4 fresh garlic cloves, minced
• Dried parsley
• Dried thyme
• Dried rosemary
• Dried sage
• Kosher salt
• Black pepper
• Bay leaf
• Jasmine rice–or long grain white, converted, basmati, arborio
• Butter
• Heavy cream–or half and half
• Cornstarch

Steps

Turn Instant Pot to saute setting. Add broth and chicken into the Instant Pot to start heating up while you prepare all the other ingredients (by the time I chopped everything up my pot was simmering, this helps the pot come to pressure quicker).

Add in the onion, cabbage, carrot, celery, mushrooms, parsnip, garlic powder, parsley, thyme, rosemary, sage, salt, pepper, bay leaf, rice and butter.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.

Move chicken to a cutting board. Slice across the grain and then cut into cubes (or you can shred). Add chicken back into the pot. (The soup is really great at this point…you don’t have to add the cream if you don’t want).

Whisk the cream together with the cornstarch. Stir a cup of hot soup into the cream to temper it. Whisk well. Then stir the mixture into the pot and turn Instant Pot to saute setting. Once soup has thickened turn off Instant Pot (only 2 minutes). 

Ladle into bowls and serve. 

Notes/Tips

• Serve with crusty bread, rolls or cornbread.
• This is one of those recipes that you can add what you have on hand. Get creative and have fun!
• This soup is gluten free.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with jasmine rice are Instant Pot Yellow Chicken Curry and Jasmine Rice and Instant Pot Coconut Rice.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More chicken soups…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.