Chicken
Veggie Soup Recipe
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
How
To Make Chicken Veggie Soup :
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.
