Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup

Creamy Chicken Vegetable Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1/2 lbs chicken, cleaned (legs/thighs)
  • 4 cups water
  • 2 carrots, cubed
  • 1 medium potato, cubed large
  • 1/2 cup green peas
  • 1/2 tsp garlic powder
  • pinch ginger powder
  • 1/4 tsp salt, or to taste
  • pinch black pepper, freshly ground
  • pinch Italian seasoning (Club House)
  • pinch Greek seasoning (Club House)
  • 2 tbsp butter
  • 1/2 cup heavy cream

  1. Place all the ingredients except for potatoes in a pressure cooker without the lid and bring to boil.
  2. Once boiling begins, reduce heat to medium, add cubed potatoes and cover with the cooker lid.  Continue to boil until the cooker begins to whistle.  Then reduce to med/low heat for 10 minutes.
  3. Remove from heat and allow the cooker to release its pressure before opening.
  4. Then open to see if the meat tender.  If so, add heavy cream and boils for 5 more minutes. Then turn heat off.

Serve warm with bread or garlic bread.



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