Try this Chicken Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionBrown chicken in olive oil Instant Pot, then remove. Add onion, carrots and celery and cook about 4 min. Deglaze with some broth. Add chicken back in a long with rest of ingredients, stir. Cook at high pressure 30 min. Quick release. Remove chicken and shred then add back, stir.
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Serving Size: 1 (8439g) | ||
Recipe Makes: 1 | ||
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Calories: 16622 | ||
Calories from Fat: 10036 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1115.1g | 1487 % | |
Saturated Fat 318.6g | 1593 % | |
Monounsaturated Fat 460.6g | ||
Polyunsanturated Fat 239.9g | ||
Cholesterol 5656.9mg | 1741 % | |
Sodium 5948.9mg | 205 % | |
Potassium 16601mg | 437 % | |
Total Carbohydrate 119.4g | 35 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 92.7g | ||
Protein 1442.2g | 2060 % | |
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: 16622
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