Or Whatever You Do · by Nicole Johnson★ 4.5
Instant Pot Chicken and Rice Soup
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 56%
CARBS 38G44% OF CAL
2G FIBER27G OTHER9G TOTAL SUGAR
FAT 9G24% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, flavorful broth-based chicken and rice soup loaded with vegetables and herbs. Comforting and quick, ready in under 30 minutes.
mainamericansoupchicken🥘 pressure cookerdairy freegluten free
View the full recipe on Or Whatever You Do →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 quarts chicken stock
- 4 cups cooked diced chicken
- 3 cups sliced carrots
- 1/2 cup diced red bell pepper
- 1 cup diced celery
- 1 cup diced onion
- 1 teaspoon parsley
- 1 bay leaf
- 1 1/2 teaspoons oregano
- 1 cup basmati rice
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 56%
CARBS 38G44% OF CAL
2G FIBER27G OTHER9G TOTAL SUGAR
FAT 9G24% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 636mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 948mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 636MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.