CHICKEN SOUP WITH FROZEN VEGETABLES RECIPE RECIPES
INSTANT POT® FROZEN VEGETABLE SOUP | ALLRECIPES
Homemade vegetable soup utilizing frozen veggies that is packed full of flavor and on your table in less than 45 minutes. I love a good homemade vegetable soup and find myself buying frozen veggies just so I can make this. Eliminate the celery and there is no chopping whatsoever. It doesn't get any easier than dumping it all, giving it a stir, and walking away.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Pour chicken broth, hash brown potatoes, tomatoes, frozen vegetables, celery, Worcestershire sauce, paprika, oregano, onion powder, salt, dill, and pepper to a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 30 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle soup into bowls.
Nutrition Facts : Calories 129.6 calories, CarbohydrateContent 24.4 g, CholesterolContent 6.1 mg, FatContent 1 g, FiberContent 5.1 g, ProteinContent 4.8 g, SaturatedFatContent 0.1 g, SodiumContent 1528.6 mg, SugarContent 4.2 g
PERFECT CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Total Time 1 hours 6 minutes
Prep Time 20 minutes
Cook Time 46 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, CarbohydrateContent 22.9 g, CholesterolContent 127.1 mg, FatContent 7.8 g, FiberContent 4.1 g, ProteinContent 18.2 g, SaturatedFatContent 1.7 g, SodiumContent 1067.8 mg, SugarContent 6 g
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