Instant Pot Chicken Vegetable Soup


Even though summer isn't quite done with us, I am just about done with salads. There's only so much roughage I can tolerate night after night. Knowing that we still need our daily veg, I've opted for the first soup of the pre-fall season: chicken vegetable soup that's low in calories and WW Points. For convenience, I used frozen mixed vegetables because who wants to chop vegetables when it's still sort of hot?


You have options with this soup: if you omit the pasta you can reduce the WW Points from 3 to a measly 1. If you're a vegetarian you can leave out the chicken and add beans, potatoes or another winter vegetable. However you choose to make this soup your own, you will enjoy every delicious, veggie-laden mouthful.


Cooler weather is coming. From my point of view, it had better.


1 lb. chicken breast

1 tsp. olive oil

1 onion, chopped

2 garlic cloves, minced

8 cups chicken stock

1 (15-oz.) can diced tomatoes

24 oz. frozen mixed vegetables

4 oz. ditalini (or other small) pasta

1 Tbsp. Parmesan cheese

2 tsp. lemon juice

Salt and pepper to taste


Press sauté function on Instant Pot and drizzle pot with olive oil. Cook onions until translucent. Stir in garlic and cook for about 30 seconds.


Add chicken, diced tomatoes and chicken stock and season with salt and pepper. Set Instant Pot to pressure and cook on high for 7 minutes. When 7 minutes are up, release pressure manually.


Open lid and remove chicken with tongs. Shred or finely chop chicken and set aside. Set Instant Pot to sauté function. Add pasta and frozen vegetables and cook until noodles are completely cooked; add chicken back to the pot along with the lemon juice and Parmesan cheese. Add salt and pepper to taste and serve.


Serves 6


Personal Points