• Cooking Time: 20 minutes
  • Servings: 6 servings
  • Preparation Time:


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.


  • 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.
  • Discard bones.
  • 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.

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