Appetizers / Soups / Salads

Chicken Veggie Soup 2-23-10 takes several minutes to prepare.

Chicken Veggie Soup 2-23-10 takes several minutes to cook.

Chicken Veggie Soup 2-23-10 makes 12 servings.

The ingredients for Chicken Veggie Soup 2-23-10 are:

Boil in a pressure cooker for about 25 minutes 2 chicken boneless skinless chicken breasts, 5 tsp chicken bouillion graules, 2 tbsp. dried onion, 1/4 tsp crushed red pepper, 1/4 tsp greek seasoning, 1/4 curry powder, 1/4 basil, and 10 cups of water.

Prepare Italian vegetable steamers and Spring vegetable mix steamers as instructed on the bag in the microwave.

Put top back on the pressure cooker and cook another 15 minutes. Eat like a fat cat forvery fewcalories.

Here is how you make Chicken Veggie Soup 2-23-10:

Number of Servings: 12Recipe submitted by SparkPeople user PAMELAPATTERSON.

The nutritional information for Chicken Veggie Soup 2-23-10 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 32.6

• Total Fat: 0.2 g
• Cholesterol: 7.1 mg
• Sodium: 87.9 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.9 g
• Protein: 3.4 g