Creamy Chicken And Vegetable Soup


  •  1 pound of skinless, boneless chicken thighs chopped small 
  • 10-ounce bag of frozen vegetable (carrot, green bean, corn, etc. mixed) 
  • 2 cups of water 
  • 1 1 teaspoon of poultry seasoning 
  • 1 tablespoon of chicken broth base (powdered) 
  • 1 teaspoon of salt 
  • 1 teaspoon of black pepper, freshly ground 
  • 1 cup of whipping heavy cream 


1.Put the vegetables, poultry seasoning, chicken, water, salt, pepper and chicken broth base in the bowl contained in the instant pot. 

2.Close the instant pot and select manual. Set pressure to high and cook for 2 minutes. 

3.Quick-release pressure and open the instant pot. 

4.Add cream and proceed to stir before serving. You can preferably mash up chicken with the aid of a wooden spoof

  Nutrition: calories: 327, carbs: 10g, fiber: 3g, fat: 19g, protein: 26g 

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