Insta-pot Chicken Vegetable Soup

Created by me using a few different ideas I had read on-line.

1 Tablespoon butter
1 large onion
2 cups frozen mixed vegetables (anything you like)
1 large celery stock, sliced
6 cups chicken stock (store bought or home-made)
2 cups boneless Chicken breast, raw, cubed
1 teaspoon salt
1 Bay leaf
1-2 tablespoons fresh chopped parley or freeze dried parsley
Fresh Ground Pepper to taste
Pasta of choice - Barley is yummy but rotini, egg noodles or rice will work.

Steps:Select saute, melt butter then add onions and celery and cook for 1-3 minutes until soft
Add chicken stock, frozen vegetables, bay leaf and chicken.  Stir well.Lock lid in place. Select High pressure set for 9 minutes.When timer goes off let rest for 5  minutes then use quick release.  Add salt and pepper to taste.

Serve over cooked pasta.

Makes 5-6 nice size servings. This will freeze great. Just thaw, heat on stove or microwave over fresh batch of pasta.

Chunky Potato Cheese Soup

 

From Pressure Cooking Today

 

Yield: 6-8 servings

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped onion
• 6 cups peeled and cubed potatoes
• 2 14 oz. cans chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 tsp red pepper flakes
• 2 tablespoons dried parsley
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 oz. cream cheese, cut into cubes
• 1 cup shredded cheddar cheese
• 2 cups half and half (can use fat free but soup will be thinner)
• 1 cup frozen corn
• 6 slices crisp-cooked bacon, crumbled

 

Directions

 

1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.
2. Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
3. In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add remaining can of chicken broth, half and half, corn, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.

Slow Cooker Vegetable Soup

**This has quickly become a family favoriteFrom:  Martha | Simple Nourished Living

 Ingredients

• 1½ pounds raw boneless skinless lean chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup finely diced onion
• 2 carrots, chopped
• 3 cups dry coleslaw mix
• 2 cans (14 to 15 ounces each) low sodium chicken broth
• 1 can (14 to 15 ounces) cannellini (white kidney) beans, drained and rinsed
• 1 can (14 to 15 ounces) stewed tomatoes, not drained
• 1 cup frozen peas
• 1 teaspoon dried thyme leaves
• 1 bay leaf

Instructions

1. Evenly season chicken with ¼ teaspoon salt and the pepper. Place all ingredients in the crock pot and stir. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 - 8 hours, until chicken is fully cooked and the vegetables are tender.
2. Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot and stir into the soup.
3. Season to taste with salt and pepper.

Cook's Notes

Nutritional Estimates Per Serving (1 cup): 150 calories, 1g fat, 15g carbs, 4 g fiber, 20.g protein and 3 Weight Watchers Points Plus.2 Smartpoints

Slow Cooker Chicken Vegetable Soup

So one of my goals now that we are in the new house is to start making more smart decisions on food.  While building the house and moving we ate like crap. We ate out more than in, we didn't pay any attention to what we were eating and we both have gained some weight from that and just feel terrible.I found this recipe on Facebook for Chicken Vegetable Soup the other day, it was originally from the Simple Nourished Living website and it sounded pretty good so I decided to make it with just a few changes.We followed the recipe as written except I replaced the Cole Slaw with Wheat Egg Noodles and I used a frozen mixed vegetables instead of just frozen peas.Ingredients:

• 1½ pounds raw boneless skinless lean chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup finely diced onion
• 2 carrots, chopped
• 3 cups egg noodles (wheat)
• 2 cans (14 to 15 ounces each) low sodium chicken broth
• 1 can (14 to 15 ounces) Cannellini (white kidney) beans, drained and rinsed
• 1 can (14 to 15 ounces) stewed tomatoes, not drained
• 1 cup frozen veggies
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• Evenly season chicken with ¼ teaspoon salt and the pepper. Place all ingredients in the crock pot and stir. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 - 8 hours, until chicken is fully cooked and the vegetables are tender.
• Remove and discard the bay leaf. Remove the chicken and place in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot and stir into the soup.
• Season to taste with salt and pepper.
• According to the original post (linked above) the nutrient value is as follows:Per Serving (1 cup): 150 calories, 1g fat, 15g carbs, 4 g fiber, 20.g protein and 3 Weight Watchers Points Plus.

Since I replaced the Cole slaw mix with Egg Noodles the calorie count of course went up a bit but not so much it is not worth doing :)

****************************************