Recipes

Pressure Cooker Loaded Chicken Veggie Soup

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  • Total Time

    Prep: 10 min. Cook: 10 min.


  • Makes

    6 servings

  • 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 two 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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