Quick & Hearty Chicken and Vegetable Soup

• Author: Summer Montgomery
• Cook Time: 30 minutes 
• Prep Time: 20 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

Slow Cooked Chicken

• 1 pound chicken breast
• ½ tsp salt
• 1 TBSP fresh basil 
• 1 TBSP fresh oregano
• ¼ cup broth

Soup

• 4 garlic cloves, pressed or minced
• 1/4 medium white or yellow onion, diced
• 2 medium carrots, peeled and diced ¼ inch
• 1 turnip, diced ¼ inch
• 1 pound chicken breast
• 2 tablespoons (50g) tomato paste
• 4 cups chicken broth
• 6 cups shredded cabbage
• 1 TBSP fresh basil 
• 1 TBSP fresh oregano
• 1 small zucchini chopped
• Salt and pepper

Instructions

1. Add all the ingredients for the slow cooked chicken to the Instapot. Cook on the “Pressure Cook” setting for 10 minutes. Once complete let the steam release for an additional 10 minutes.  
2. Heat a large pot over medium heat. Spray pot with non-stick cooking spray or a drizzle of olive oil. Add garlic, onions, carrots, and turnip. Cook, stirring occasionally, until the onions begin to soften and turn translucent around the edges, about 5 to 8 minutes.
3. Add tomato paste. Cook until the tomato paste begins to stick around the edges of the pan, 2 to 3 minutes.
4. Add broth, cabbage, basil, and oregano and bring to a simmer. Simmer for 10 minutes and then add zucchini. Cook for an additional 5 minutes, until all vegetables are softened.
5. Add in slow cooked chicken
6. Add salt and pepper to taste. Serve and enjoy!