Instant Pot Chicken And Rice Stracciatella Recipes

STRACCIATELLA II

Stracciatella II image

A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.

Provided by DOREENB

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 (3 pound) whole chicken
3 quarts water
11 carrots
6 stalks celery
2 onions
½ cup uncooked white rice
6 ounces baby spinach, chopped
½ cup grated Romano cheese
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
1 tablespoon lemon juice
3 (14 ounce) cans chicken broth
4 eggs, lightly beaten

Steps:

Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g

INSTANT POT® CHICKEN AND RICE STRACCIATELLA

Instant Pot® Chicken and Rice Stracciatella image

When cold and flu season are upon us, this recipe always brings comfort when you are feeling a bit under the weather, or just want something that warms your tummy, but is not too heavy. Traditional stracciatella does not have the chicken or rice in it, but it adds a bit a substance when you want something light, but filling.

Provided by Kim's Cooking Now

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

6 cups chicken broth
1 ½ cups diced rotisserie chicken meat
¼ cup long grain rice
3 eggs
3 tablespoons finely grated Parmigiano-Reggiano cheese
freshly ground black pepper to taste
1 teaspoon chopped fresh parsley

Steps:

Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.7 g, Cholesterol 191.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22 g, SaturatedFat 2.8 g, Sodium 1895.5 mg, Sugar 2.2 g

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