- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 140.7
- Total Fat: 2.7 g
- Cholesterol: 57.1 mg
- Sodium: 78.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.3 g
- Protein: 14.4 g
Garlic Chicken Vegetable soupSubmitted by: SCHOOLMARM32
IntroductionLight and easy Light and easy
5 chicken thighs w/out bone/skin. Chopped
3 cups mustard greens (chopped)
2 tbs. garlic (or to taste)
1 large onion chopped
1 cup chopped carrots
6 oz pasta
6 cups water for broth
Add all ingredients into a pressure cooker exept pasta. Cook for about 15 minutes.
Take off lid, Add pasta and place pot on simmer until pasta is tender.
If you use a pot(instead of a pressure cooker) boil first then cover and simmer until veggies are tender. Add pasta and cook for another 7 minutes.
Salt or add other seasonings to taste
Makes six to 8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SCHOOLMARM32.