Description
Chicken lemon soup with cabbage, green beans, leeks and carrots. A light soup that is so satisfying. Make it in the Instant Pot or Crockpot.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 rib of celery, sliced
- 1 leek, rinsed and sliced
- 6 cups chicken broth
- 1 carrot, peeled and sliced
- 2 Tbsp minced garlic
- 1/2 cup green beans
- 2 cups shredded cabbage
- 2 boneless skinless chicken thighs, cut into cubes
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- Dash of smoked paprika
- 1/2 tsp crushed rosemary
- 1/2 tsp rubbed sage
- 1/2 tsp kosher salt
- 1 lemon, juiced
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in oil and swirl around. Add in the celery and saute for 2 minutes and then add in the leeks and saute for another 2 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the carrot, garlic, green beans, cabbage, chicken, pepper, thyme, paprika, rosemary, sage and salt.
- 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. Remove the lid.
- Stir in the lemon juice.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in oil and swirl around. Add in the celery and saute for 2 minutes and then add in the leeks and saute for another 2 minutes. Add to the slow cooker.
- Add in the broth, carrot, garlic, green beans, cabbage, chicken, pepper, thyme, paprika, rosemary, sage and salt.
- Cover and cook on low for 3 hours.
- Stir in the lemon juice.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker