I know why Northerners laugh at Southerners when it comes to weather. I know because I was a Northerner for the first 22 years of my life, but I’ve been a Southerner for the last 19. I remember opening the front door when I was in high school and seeing the snow over waist high. I believe it was the Blizzard of ’93 in Maryland. We were holed up in our house for days with good reason. But now, I live in Tennessee and we too are currently holed up in our home because of less than 1.5″ of snow. My kids haven’t been to school since last Thursday. They cancelled school on Friday because it was supposed to snow. It didn’t. Today is Tuesday and we did have a good snowfall today. School is already cancelled for tomorrow. My husband has bets that it will also be closed on Thursday.
I get it. Tennessee is not equipped with enough plows and salt trucks to quickly service entire counties, especially in rural areas. Safety comes first, and I totally agree with that. It’s just the hysteria that gets me. There was no national news shown on TV this morning, just live coverage of the snowfall and slush from every corner of the state. (Wait, maybe that wasn’t such a bad thing, after all.) The bread and milk shelves were emptied last Thursday. The kids refuse to go outside and play because it’s “too cold.”
What to do? For me, I cook. And cook, and cook, and cook. I whipped together a comforting chicken vegetable soup in my Instant Pot using what I had on hand – because you know I couldn’t get to the store. Best part was that both kids really loved it, and I loved seeing them actually eat their veggies!
One little note – you can definitely use fresh chicken. If you do, put the chicken in your soup in the IP for 10 minutes and then release. Remove chicken and chop. Add back to the pot and then cook for another 5 minutes high pressure with a quick release. If your chicken is frozen, then set the IP for 15 minutes instead of 10. Chop and return to the pot for another 5 min high pressure with a quick release.
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- 3 Russet potatoes
- 3 Carrots sliced
- 3 Celery stalks sliced
- 1/2 Small Cabbage sliced
- 1 14.5 oz diced tomatoes canned
- 1/2 TBSP kosher salt Add more after cooking, if needed
- 1/4 tsp Black Pepper
- 1/2 TBSP minced garlic
- 6 cups Chicken broth
- 2 Bay Leaves
- 10 oz Canned Chicken drained
- 1 can Green Beans
- Add all ingredients except canned green beans to pot. (I find the green beans sometimes get mushy, so I like to add them to the hot soup at the end.)
- Stir well.
- Replace lid, and set pot to manual high pressure for 20 minutes.
- When timer goes off, use a quick release.
- Remove bay leaves.
- Stir in one can of drained green beans.
- Add additional salt and pepper, if desired. Serve and enjoy!