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How to Make Chicken Soup in the Pressure Cooker
- prep: 20 min
- cook: 1 hr
- total: 1 hr 20 min
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SaveIngredients
- 1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat
- 4 ribs celery, sliced
- 3 medium carrots, peeled and sliced
- 1 medium parsnip, halved lengthwise and sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, smashed and peeled
- 12 sprigs fresh flat leaf parsley
- 3 large sprigs fresh thyme
- 4 teaspoons salt
- 2 quarts water
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 557 % Daily Value *
- Total Fat: 17 g 25.43%
- Saturated Fat: 3 g 16.58%
- Trans Fat: 0 g %
- Cholesterol: 362 mg 120.52%
- Sodium: 554 mg 23.1%
- Calcium: 99 mg 9.88%
- Potassium: 3387 mg 96.78%
- Magnesium: 0 mg 0%
- Iron: 5 mg 29.44%
- Zinc: 0 mg 0%
- Total Carbohydrate: 12 g %
- Dietary Fiber: 1 g 5.39%
- Sugar: 3 g
- Protein: 94 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 53.52%
- Vitamin C 67.78%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total12 oz-eq