Victory Soup

Victory Soup–chicken, potato and vegetable soup made in your Instant Pot or Crockpot. Healthy and delicious!

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Victory Soup

During World War II, “victory” gardens were encouraged as a way to support the troops. When people grew their own vegetables, fruits and herbs there were more supplies that could then be sent overseas to the soldiers. Today’s recipe for soup is inspired by that era. With carrots, celery, potatoes, cabbage, tomatoes and zucchini there are lots of vegetables to enjoy in this soup. It’s bolstered by bites of tender chicken and a few seasonings to give it lots of flavor. You’ll enjoy this soup on a wintry evening and then the next day for lunch too! Soup leftovers are always better than the first day. Make this soup in your Instant Pot or your Crockpot.

Ingredients/Substitution Ideas

• Olive oil
• Onion
• Carrots
• Celery
• Chicken broth–or water and Better than Bouillon
• Russet potatoes–or red potatoes
• Cooked, chopped chicken–I use rotisserie chicken from Costco. I throw it in frozen.
• Cabbage–I use green
• Diced tomatoes–or fire roasted, crushed
• Kosher salt
• Pepper
• Onion powder
• Garlic powder–or granulated garlic
• Italian seasoning
• Poultry seasoning
• Red wine vinegar–or white wine vinegar
• Zucchini–or yellow summer squash

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions, carrots and celery. Saute for 4 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. 

Add in the potatoes, chicken, cabbage, tomatoes, salt, pepper, onion powder, garlic powder, Italian seasoning and poultry seasoning. Turn off Instant Pot. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. (If you don’t have a soup button then use low pressure on 4 minutes). When time is up let pot sit for 5-10 minutes and then move valve to venting and remove the lid. 

Stir in the vinegar and zucchini. Replace lid and let sit on warm for another 5 minutes to soften the zucchini (I pressure cooked mine and they got way too soft, so I think this is the better way to do it). Ladle into bowls and serve. Salt and pepper to taste. 

Notes/Tips

• Serve with cornbread, French bread or garlic toast.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. You’ll need to cut the recipe in half if you use a 3 quart pot. It gets pretty full!
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe is gluten free and dairy free.
• Other recipes you can make with cabbage are Instant Pot Korean BBQ Burrito and Ohio Casserole.
• You can substitute many other vegetables and make this soup your own. Try adding it kale, spinach, cauliflower, green beans, bell pepper, etc.
• Try adding in a can of chickpeas or great northern beans for extra fiber and protein.
• I love buying the rotisserie chickens and Costco. When I get home I take the meat off the bones and store 2-3 cups of the meat in ziplock bags in the freezer. Then I have chicken meat at the ready for recipes like this one.

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*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.