Taste of Home
Pressure Cooker Loaded Chicken Veggie Soup
TOTAL TIME: Prep: 10 min. Cook: 15 min. + releasing
YIELD: 6 servings (1-1/2 quarts).
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle soup but uses a variety of veggies instead of noodles for even more nutrition. Using a pressure cooker makes meal prep even simpler! —Courtney Stultz, Weir, Kansas
Ingredients
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1 tablespoon olive oil
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1 pound boneless skinless chicken breasts (about 2 large)
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1 carton (32 ounces) reduced-sodium chicken broth
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1 cup fresh broccoli florets
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1 cup sliced fresh carrots
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1 cup sliced celery
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1 large potato, peeled and chopped
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2 teaspoons minced fresh parsley
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1 teaspoon pepper
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1/2 teaspoon minced fresh thyme
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1/2 teaspoon minced fresh oregano
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1/2 teaspoon salt
Directions
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1.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add chicken. Cook until browned, 3-4 minutes. Press cancel.
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2.
Add remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Remove chicken and shred with 2 forks; return to pressure cooker to heat through. Serve.
Nutrition Facts
1 cup: 205 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1124mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
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