Pressure Cooker Loaded Chicken Veggie Soup
“When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Plus, if you use a pressure cooker or slow cooker, it makes meal prep even simpler!” —Courtney Stultz, Weir, Kansas
|Servings||Prep Time||Cook Time|
|6servings (1-1/2 quarts)||10minutes||15minutes|
|6servings (1-1/2 quarts)||10minutes|
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts (about 2 large)
- 1 carton reduced-sodium chicken broth (32 oz)
- 1 cup fresh broccoli florets
- 1 cup sliced fresh carrots
- 1 cup sliced celery
- 1 large potato peeled and chopped
- 2 tsp minced fresh parsley
- 1 tsp pepper
- 1/2 tsp minced fresh thyme
- 1/2 tsp minced fresh oregano
- 1/2 tsp salt
Portions: servings (1-1/2 quarts)
- 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.
- 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.
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.