Instant Pot Italian Chicken Veggie Soup Recipe By Tasty
INSTANT POT ITALIAN CHICKEN & VEGGIE SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium sweet onion, Prego® Traditional Italian Sauce, Swanson Chicken Broth, celery stalks, medium carrots, red potato, medium zucchinis, chicken breast, kosher salt, ground black pepper, fresh parsley
Provided by Prego
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Turn the Instant Pot to the sauté function and add the olive oil. When the oil is hot, add the onion and sauté for 3 minutes, until soft and starting to brown.
- Add the Prego® Traditional Italian Sauce and Swanson Chicken Broth and stir to combine. Add the celery, carrots, potatoes, and zucchini, then place the chicken breast portions on top.
- Close and lock the lid of the Instant Pot. Cook on high pressure for 8 minutes, then release the pressure.
- Remove the chicken from the pot, shred, then return to the soup. Season to taste with salt and pepper.
- Ladle the soup into bowls and garnish with parsley.
- Enjoy!
PRESSURE COOKER LOADED CHICKEN VEGGIE SOUP
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
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
ITALIAN CHICKEN VEGETABLE SOUP
Make and share this Italian Chicken Vegetable Soup recipe from Food.com.
Provided by Donna Luckadoo
Categories < 60 Mins
Time 45m
Yield 10
Number Of Ingredients 17
Steps:
- In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
- Next add drained vegetables and chicken and continue to simmer for 20 minutes.
- Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
- Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.
Nutrition Facts : Calories 423.6, Fat 5.1, SaturatedFat 1.2, Cholesterol 34, Sodium 1242, Carbohydrate 69.7, Fiber 15.9, Sugar 15.3, Protein 29.4
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