Description
Chicken, potato and vegetable soup made in your Instant Pot or Crockpot. Healthy and delicious!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 3 medium carrots, peeled and sliced
- 2 ribs of celery, diced
- 6 cups chicken broth
- 4 medium Russet potatoes, peeled and cubed
- 3 cups cooked, chopped chicken
- 3 cups shredded cabbage
- 1 (14.5 oz) can diced tomatoes
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp poultry seasoning
- 1 Tbsp red wine vinegar
- 1 small zucchini, halved and sliced
Instructions
Instant Pot Instructions:
- 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. 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.
- Ladle into bowls and serve. Salt and pepper to taste.
Slow Cooker Instructions:
- Add onions, carrots and celery, broth, potatoes, chicken, cabbage, tomatoes, salt, pepper, onion powder, garlic powder, Italian seasoning and poultry seasoning into slow cooker.
- Cover and cook on low for 5 hours.
- Stir in the vinegar and zucchini. Replace lid and cook on low for another 30 minutes to cook the zucchini.
- Ladle into bowls and serve. Salt and pepper to taste.
- Category: Soup
- Method: Instant Pot or Slow Cooker