Appetizers / Soups / Salads

Chicken Vegetable Soup (Pressure Cooker) takes 20 minutes to prepare.

Chicken Vegetable Soup (Pressure Cooker) takes 40 minutes to cook.

Chicken Vegetable Soup (Pressure Cooker) makes 8 servings.

The ingredients for Chicken Vegetable Soup (Pressure Cooker) are:

Carrots, raw, 1 cup, chopped
Mushrooms, fresh, .75 cup, pieces or slices
Chicken stock, home-prepared, 8 cup
Spinach, fresh, 1 cup
Onions, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Salt, .5 tbsp
Garlic Powder, .5 tbsp.
Roasting Chicken, light meat, 3 cup, chopped or diced
Olive Oil, 1 tbsp

Here is how you make Chicken Vegetable Soup (Pressure Cooker):

In pressure cooker - saute onion in olive oil until soft. Add carrots, celery and mushroom and saute for 5-6 minutes. Add stock, chicken, spinach, salt and garlic powder and put cover on. Bring to pressure over high heat. Reduce burner heat to low and cook for 30-40 minutes. Enjoy!Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user JUNIPERUSA.

The nutritional information for Chicken Vegetable Soup (Pressure Cooker) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 200.8

• Total Fat: 6.8 g
• Cholesterol: 46.6 mg
• Sodium: 835.2 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 1.2 g
• Protein: 21.1 g