PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP

Pressure Cooker Loaded Chicken Veggie Soup image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

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

Steps:

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 : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1124mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges