Easy Chicken & Veggie Soup
by Tanvi Parikh
Macros
- Total calories
- 204
- Protein
- 27 g
- Carbs
- 15 g
- Fat
- 4 g
- Fiber
- 3 g
- Sugar
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 1976 mg
- Potassium
- 783 mg
- Vitamin A
- 10727 IU
- Vitamin C
- 14 mg
- Calcium
- 82 mg
- Iron
- 2 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.3 µg
- Magnesium
- 53 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- ¼ Turnip (medium, cut into thin wedges)
- 1 Carrot (small, sliced thick)
- ¼ Leeks (medium, sliced)
- 1 Garlic (clove, chopped)
- 100 g Chicken Breast (boneless, skinless)
- ½ stalk Celery (thinly sliced)
- 2 cup Chicken Broth
- ¾ tsp Fresh Tarragon
- Sea Salt & Black Pepper (to taste)
Steps
Add all the ingredients to a pressure cooker.
Close the lid and set to "sealing" . Press manual/pressure cooker and cook for eight minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
Remove the chicken from the broth and slice into strips.
Divide the soup and chicken evenly between bowls and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days or freeze individual portions for up to three months.
- Serving Size: One serving is equal to approximately two cups.
- More Flavor: Use other types of root vegetables like parsnip and rutabaga.
- Additional Toppings: Basil or tomato pesto.