Pressure cooker Veggie chicken soup

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 492.1

Total Fat: 8.1 g
Cholesterol: 146.3 mg
Sodium: 3,285.6 mg
Total Carbs: 33.4 g
Dietary Fiber: 10.7 g
Protein: 73.4 g

View full nutritional breakdown of Pressure cooker Veggie chicken soup calories by ingredient

Introduction

Easy and quick soup with veggies on hand Easy and quick soup with veggies on hand

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 1

Ingredients

1.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted

2.0 cup, chopped Cabbage, fresh

0.4 cup, chopped Carrots, raw

1.0 cup Cauliflower, raw

0.5 cup, chopped Onions, raw

5.0 cup Campbell's low sodium chicken broth

120.0 gram Zuchinni, fresh, raw

Directions

Sear chicken, onions and cabbage, add broth and spices (salt, pepper, garlic powder, bay leaf). Pressure cook for 15mins, add the rest of the veggies and cook for another 5. Serving Size: 6

Number of Servings: 1.0

Recipe submitted by SparkPeople user MZALYVADNA.