Dinner

DWL's Chicken Veggie Soup is for Dinner.

DWL's Chicken Veggie Soup takes 15 minutes to prepare.

DWL's Chicken Veggie Soup takes 60 minutes to cook.

DWL's Chicken Veggie Soup makes 10 servings.

The ingredients for DWL's Chicken Veggie Soup are:

8 or so cups of chicken broth
4 or so skinless boneless chicken breasts / Diced or shredded
2 cups or so of chopped or sliced fresh mushrooms
2 cups or so of baby carrots/ whole
4 potatoes cut into small chunks
1 or so cups of sliced parsnips
half a cup or so of sliced fresh sweet pepers
1 cup or so of frozen sweet corn
1 cup or so of frozen green beans
1 cup or so of frozen peas
1 cup or so of frozen broccoli
half a cup or so of frozen lima beans
half a cup of chopped green onions
2 tablespoons of tabasco sauce
1 tablespoon of black pepper
1 tablespoon of salt
1 8 oz can of tomatoe sauce

Here is how you make DWL's Chicken Veggie Soup:

Cut all veggies and chicken.Added to pressure cooker with all other ingredients.Cook on high heat for about 20 minutes.Remove from heat and stir. Cook for about 20 minutes on high heat. Remove once more and stir after you release the pressure. Cook for an additon 20 minutes or so until veggies are as tender as you like. Serving Size:?makes about 10 2 cup servings

The nutritional information for DWL's Chicken Veggie Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 304.1

• Total Fat: 3.6 g
• Cholesterol: 62.5 mg
• Sodium: 1,171.2 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 6.7 g
• Protein: 28.5 g