Chicken Vegetable Soup

Step 1

In a soup pot, heat olive oil. Sauté onions, garlic, and celery for 10 minutes until translucent.

Step 2

Add carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine.

Step 3

Bring to a boil and reduce to a simmer for 20-25 minutes, until potatoes are fork tender.

Step 4

Once cooked, remove bay leaves and chicken from the pot. Discard bay leaves. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.

Step 5

Stir in frozen corn, peas & green beans. Enjoy!

Step 6

In a soup pot, heat olive oil. Sauté onions, garlic, and celery for 10 minutes until translucent. Sautéing veggies isn’t necessary but does help to add more flavor to your soup.

Step 7

Add sautéed veggies, carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the crockpot base. Stir to combine.

Step 8

Cook on high for 4-6 hours or low for 6-8 hours.

Step 9

Once cooked, remove bay leaves and chicken from the pot. Discard bay leaves. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!). Add shredded chicken back to the pot.

Step 10

Stir in frozen corn, peas & green beans. Enjoy!

Step 11

Set your instant pot to sauté for 10 minutes. Sauté onions, garlic, and celery for 10 minutes until translucent.

Step 12

Add carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine. Make sure to scrape the bottom of the pot to avoid a burn notice

Step 13

Cover and set to sealing, Manual Pressure for 12 minutes. It will take the instant pot about 10 minutes to come to pressure. Once the soup has cooked, quick release the pressure.

Step 14

Remove bay leaves and chicken from the pot. Discard bay leaves. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.

Step 15

Stir in frozen corn, peas & green beans. Enjoy!