Description
A light but satisfying chicken soup made with tender shredded chicken, vegetables, ditalini pasta and more. Make it in the Instant Pot or slow cooker.
Ingredients
Scale
- 5 cups water
- 20 oz boneless skinless chicken thighs
- 5 tsp Better than Bouillon chicken base
- 1 rib celery, diced
- 2 large carrots, peeled and chopped
- 1/2 cup onion, diced
- 6 garlic cloves, minced
- 8 oz potatoes, peeled and and cut into 1/2 inch cubes
- 1 (14.5 oz) can diced tomatoes
- 1 tsp kosher salt
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp black pepper
- 1/3 cup ditalini
- 1 small zucchini, shredded
Instructions
Instant Pot Instructions:
- Cook the chicken: Add water, chicken thighs and Better than Bouillon into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes.
- Prepare the ingredients: While the chicken is cooking prepare the remaining ingredients.
- Cook the soup: When time is up move valve to venting and remove the lid. Add in all the remaining ingredients, except the zucchini. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
- Shred chicken: shred or chop the chicken and stir it back into the pot.
- Serve: Stir in the zucchini. Salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Add water, chicken thighs, Better than Bouillon, celery, carrots, onions, garlic, potatoes, tomatoes, salt, bay leaf, parsley and pepper into slow cooker
- Cover and cook on low for 4 hours.
- Add in the ditalini and zucchini. Cover and cook on high for 30 minutes.
- Discard the bay leaf. Shred the chicken. Salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker