Instant Pot Instructions:

1. 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).
2. Add in the onion, cabbage, carrot, celery, mushrooms, parsnip, garlic powder, parsley, thyme, rosemary, sage, salt, pepper, bay leaf, rice and butter.
3. 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.
4. 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. 
5. 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). 
6. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Add broth, chicken, onion, cabbage, carrot, celery, mushrooms, parsnip, garlic powder, parsley, thyme, rosemary, sage, salt, pepper, bay leaf, rice and butter into the slow cooker.
2. Cover and cook on low for 4 hours. Discard the bay leaf.
3. Move chicken to a cutting board. Slice across the grain and then cut into cubes (or you can shred). Add chicken back into the slow cooker. 
4. 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 slow cooker and turn slow cooker to high. Let the soup cook without the lid for 10 minutes to thicken up.  
5. Ladle into bowls and serve.