Pressure Cooker Loaded Chicken Veggie Soup

Soups

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!

Pressure Cooker Loaded Chicken Veggie Soup

Average Rating: 0

TOTAL TIME: Prep: 10 min. Cook: 15 min.
YIELD: 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

Instructions

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.
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 two forks; return to pressure cooker to heat through. Serve.
3.

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.