Chicken Rice Soup in the Pressure Cooker
1/4 cup or less olive oil
4 to 5 small leeks, washed thoroughly and sliced
1/2 cup rice, uncooked***
6 cups fat free chicken broth (one large can of College Inn)
1 whole chicken, cut up with skin removed (about 3 pounds)
2 TBPS fresh lemon juice
1 cup chopped celery
1/4 cup chopped fresh parsley
1 tsp. coarse salt
1/4 tsp. white pepper
1 bay leaf
1 tsp. dried tarragon
Chopped parsley for garnish
2 carrots , peeled and cut into 1 inch pieces
In a pressure cooker, heat oil and add leeks and sauté for about 2 minutes.
Add rice and cook stirring often for about 1 minute.
Add broth, chicken, lemon juice, celery, parsley, salt and pepper, bay leaf and tarragon. Secure lid.
Over high heat, develop steam to high pressure.
Reduce heat to maintain pressure and cook for 10 minutes.
Release pressure according to manufacturer’s instructions. Remove lid.
Remove chicken from soup.
Remove chicken from bones, cut into 1 inch cubes, add to soup.
Remove bay leaf.
Add carrots and simmer uncovered for about 10 minutes until carrots are tender. Refrigerate and skim off any fat that develops.
Serve hot with chopped parsley as a garnish.
***You can use 2 cups of noodles, broken into pieces in place of rice
I don't add the carrots while cooking under pressure since I don't like well cooked carrots. You could try it for yourself to see what your preference is.
Pairs Well With
Once you taste this you will never go back to buying a can of chicken rice soup again.
Here, again, the pressure cooker does a wonderful job.
For a variation, I add 2 cups of noodles, broken into pieces in place of the rice.