Chicken Veggie Soup Recipe from Scratch

Wow, it’s already November!

Winter is coming, and with it a serious need for a hearty, healthy chicken veggie soup. But not just any soup! A soup that tastes amazing and is loaded with tons of vitamins, minerals, and good proteins to help keep your immune system up and running smoothly!

This recipe seems to be a crowd favorite, so I’m sharing it with you.

(If you’d prefer to watch me make it, head on over to Instagram and check out my latest @gutsy_mom post, where I show you, step by step, how to make this soup).

Here is the recipe:

  1. Make your chicken broth. This process won’t be talked about in this post. I’ll do a separate one for that.
  2. Dice your veggies. For my soup I diced the following
    4 large carrots
    2 medium red onions
    1 stock of celery
    4 small potatoes (don’t add these just yet. You’ll add them to the pot after the veggies have been sautéed).
  3. Put diced veggies in your Instant Pot or other pressure cooker.
  4. Sauté your veggies in your Instant Pot. I skimmed off all the fat from my chicken broth and sautéed my veggies in it for about 3-5 minutes in my Instant Pot.
  5. Add your chicken broth to your veggies. I just poured about 2.5 quarts of already-made chicken broth over my sautéed veggies in the instant pot.
  6. Add chicken and potatoes. I had previously cooked a chicken in a slow cooker the day before and added half of the chicken meat to this soup (just make sure you cut up in small pieces).
  7. Add spices. I used these:
    1 TBS of garlic salt
    1 TBS of an all purpose “Spice Right” from spice company Simply Organic
    4 TBS of South West Organic Miso paste (optional.  Just add more salt and spices if you choose to not do this).
  8. Set your instant pot to the soup setting for 7 minutes.
  9. Close up your Instant Pot. Make sure the valve is closed as well.
  10. Release the valve and open the pot as soon as cooking is completed.
  11. Eat and enjoy!

Remember to eat your “medicine” every single day. You want to get at least 8 servings of veggies daily, which is about 4 compact cups of vegetables a day.

Happy eating!

To your health,

Juanique