This chicken soup is delicious and one of my favorite soups. Real comfort food! Even if there are only 1 or 2 of you, you can make a batch and either freeze the rest or can it in a pressure cooker for later. Yum!
In a large stock pot, add the oil and heat over medium/high heat. Add the chicken breasts and cook just until browned lightly on each side. With the chicken, add the remaining ingredients; stir. Cover and let it come to a boil. Lower heat to medium/low and cook for about 30-45 minutes or until potatoes and carrots are to your liking. Remove the bay leaf and discard. Remove the chicken breasts to a platter. Shred the meat and place it back into the soup pan. Stir and serve hot.
If you plan to pressure can this soup, you will need to allow 1" head space and cook for 90 minutes. Makes about 8 pint jars.
This recipe can also be cooked in the PPC-XL using the Soup/Stew button and the Time Adjust button for a total of 12 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 405 | ||
Calories from Fat: 195 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 54.4mg | 17 % | |
Sodium 96mg | 3 % | |
Potassium 1059.5mg | 28 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 26.5g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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