Description
A healthy and tasty chicken soup that gives you lots of nutrition and makes you feel restored and energetic. Make it in the Instant Pot or the in the slow cooker.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 1/2 cups sliced or chopped mushrooms
- 1 rib celery, sliced or diced
- 1 carrot, peeled and diced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 6 cups chicken broth
- 1 1/2 pound boneless skinless chicken breasts or thighs (frozen is okay)
- 1 large parsnip, peeled and cut into cubes (or a potato)
- 3 large kale leaves, stems removed and chopped
- Pinch of red pepper flakes
- 1 lemon, juiced
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and saute for 5 minutes. Stir in the celery, carrot, salt, pepper, garlic powder, Italian seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken, parsnip, kale, red pepper flakes and lemon juice.
- 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 10 minutes and then move valve to venting. Remove the lid.
- Remove the chicken and shred or chop. Stir it back into the pot.
- 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 onion and mushrooms and saute for 5 minutes. Stir in the celery, carrot, salt, pepper, garlic powder, Italian seasoning. Transfer to the slow cooker.
- Add in the broth, chicken, parsnip, kale, red pepper flakes and lemon juice.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Remove the chicken and shred or chop. Stir it back into the slow cooker.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker