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
Pressure Cooker Loaded Chicken Veggie Soup
Pressure Cooker Loaded Chicken Veggie Soup
Prep Time
10 min
Cook Time
15 min
Yield
6 servings (1-1/2 quarts)
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (about 2 large)
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 cup fresh broccoli florets
- 1 cup sliced fresh carrots
- 1 cup sliced celery
- 1 large potato, peeled and chopped
- 2 teaspoons minced fresh parsley
- 1 teaspoon pepper
- 1/2 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh oregano
- 1/2 teaspoon salt
Directions
- 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.
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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