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Erik Swanson: "Adapted to instant pot with frozen chicken. Enjoy…" Read More
12Ingredients
55Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cooked chicken (diced bite size)
- 1 tsp. olive oil
- 3 cloves garlic (minced)
- 1 onion (small, chopped into 1/2" pieces)
- 1 green bell pepper (chopped into 1/2" pieces)
- 15 oz. tomato sauce
- 28 oz. diced tomatoes (petite)
- 1 tsp. dried thyme
- 2 tsp. italian seasoning
- 2 tsp. kosher salt (start with 1/2 teaspoon, taste and adjust salt as needed, with homemade chicken stock you will want to use plenty of salt to boost the flavor of the soup)
- 6 cups chicken stock
- 6 pieces Swiss chard (I used rainbow chard)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium2220mg93% |
| Potassium1450mg41% |
| Protein35g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber7g28% |
| Sugars24g |
| Vitamin A50% |
| Vitamin C90% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Erik Swanson 3 years ago
Adapted to instant pot with frozen chicken. Enjoyed it but I should have cut the veggies smaller. Worked well with fresh oregano.