The weather is starting to cool off here in Texas. And by cool off, I obviously mean it’s down to being in the 90’s on most days instead of the 100’s. Even so, I’m excited for Fall. I love it when Fall starts to roll in, the temperature changes, the leaves drop, and it’s time for pumpkins and spice. Well, almost…
With Fall on the mind, I decided to make an Italian Chicken Soup for dinner this week. This soup is sort of like a minestrone, only without being quite so tomato heavy. This soup makes its own broth while cooking in the pressure cooker with all those yummy veggies and chicken.
It’s chicken noodle soup, Italian style!
That’s not the best part though. The best part is that this makes a FULL pot of soup, and even with 8 servings at a good 2+ cups of soup each? It’s only 166 calories! It’s good stuff and good for you! There’s a LOT of veggies in this soup too. Pretty much anything that I could get my hot little hands on.
Peppers, onions, potatoes, tomatoes, carrots, celery. You name it, it’s probably in here. That’s pretty much why you get so much ‘bang for your buck’ with it comes to this soup.
Being as this makes such a HUGE pot of soup, I had over half a pot left after everyone had dinner. So, I bagged the leftovers up and put them in the freeze as individual grab-and-go reheat lunches for next week!
Half of my meal prep for lunches is already done.
TheSkinnyFork.com This giant pot of Italian Chicken Soup is made quickly in the Instant Pot and with little effort. It's perfect for cooler weather nights. Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: About 2 Cups • Calories: 166 • Fat: 2 g • Saturated Fat: 0 g • Carb: 19 g • Fiber: 4 g • Protein: 18 g • Sugar: 4 g • Sodium: 124 mg
• 1 Medium Yellow Onion, Diced
• 3 Celery Stalks, Chopped
• 3 Medium Carrots, Peeled & Chopped
• 1 Green Bell Pepper, Diced
• 2 Medium Russet Potatoes, Peeled & Diced
• 2 Boneless Skinless Chicken Breasts
• 1 (14.5 Oz) Can 'No Salt Added' Diced Tomatoes
• 1/2 C. Fresh Italian Parskey
• 2 Bay Leaves
• 2 Garlic Cloves
• 1/2 C. Cooked Whole Wheat Pasta
• Salt & Pepper to Taste
Directions:
Place the 1 onion, 3 chopped celery stalks, 3 chopped onions, and 1 diced green bell pepper into the base of the instant pot.
Set the pressure cooker to sauté and cook for a minute or two or until the veggies start to become a little tender.
Turn the sauté feature off and add in the 2 cubed potatoes, 2 chicken breasts, 1 can of diced tomatoes, 1/2 C. parsley, 2 bay leaves, and 2 garlic cloves.
Add enough water to cover all the ingredients by about 1". (I used about 6 cups of water.)
Secure and seal the lid. Set the steam valve to ‘sealed’ and cook the soup on ‘Soup/Stew’ for 45 minutes.
Once done, do a quick release on the pressure or allow for it to drop naturally.
When the pressure has dropped, remove the lid and remove the chicken from the soup to pull apart or shred between two forks.
Return the chicken to the pot of soup and add in the 1/2 C. cooked noodles. Season with salt & pepper to taste.
Divide evenly among bowls and top with fresh parsley as garnish if desired. Enjoy!
Step-By-Step Photos:
Nutritional Claims: Low Fat • Low Sodium • Low Fat Abs • Sugar Conscious • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher
