Recipes
CHICKEN RICE SOUP IN THE PRESSURE COOKER
Chicken Rice Soup in the Pressure Cooker
Here, again, the pressure cooker does a wonderful job.
For a variation, I add 2 cups of noodles, broken ..
Read More
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 6 servings
- 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
DIRECTIONS
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.
RECIPE BACKSTORY
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.
RECIPE REVIEWS
This is delicious! I followed the recipe exactly except I used two large boneless/skinless breast halves instead of a whole chicken. I also added a smidge more rice because we prefer a thicker soup, but next time I'll keep it at 1/2 cup because it was a little too think. The flavor was outstanding though. Thank you!
MEDIA
TELL ME MORE
LATEST RECIPES
