PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE
Lightly thickened with egg yolks and sour cream, this comforting soup is both deeply satisfying and springy-bright. Choose the amount of lemon juice that's right for you: Using a half cup makes an assertively tart soup, while the smaller amount gives a gentler result. This soup is a really excellent way to use up leftover rice. Any kind of cooked rice will work, though white jasmine and basmati are particularly nice. Finish the soup with a big hit of dill for freshness, but other soft, fresh herbs of your choice would also be welcome. Find the slow-cooker version of the recipe here.
Provided by Sarah DiGregorio
Categories dinner, easy, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a 6- to 8-quart pressure cooker on the sauté setting. Add the onion, season with salt and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 1 minute. Add the chicken thighs, season with salt, then add the chicken broth and bay leaf. Season very generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add more salt now if you are using fully salted broth.) Cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and let it release naturally for 5 more minutes.) With a ladle, skim and discard excess fat from the top of the soup, if you wish. Using two forks, coarsely shred the chicken. (Don't worry about getting every piece because the chicken will fall apart more when you whisk to thicken.) Add the rice and turn on the sauté setting. Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined.
- Dip a large measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the pressure cooker and let the soup simmer, whisking, until slightly thickened and the rice is warmed through, about 5 minutes. Stir in the dill and season to taste with lemon juice, salt and pepper. Serve in bowls with scallions sprinkled on top, if using.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 9 grams, Sodium 1293 milligrams, Sugar 6 grams, TransFat 0 grams
LEMON CHICKEN & RICE SOUP
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington
Provided by Taste of Home
Time 4h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP
We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 1690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
LEMON CHICKEN RICE SOUP
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
Provided by Sackville
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
- Stir in chicken.
- Remove from heat.
- Then, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
- In a small bowl, beat the eggs until frothy.
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
- Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
- Heat gently until soup thickens enough to coat a spoon-- do not boil!
- Add salt and pepper to taste, garnish with lemon.
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PRESSURE COOKER LEMON CHICKEN & BROWN RICE SOUP
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4.6/5 (25)Total Time 30 minsCategory Main DishesCalories 287 per serving
- Turn your electric pressure cooker to the saute function on high. Saute the onions in the butter for 2-3 minutes, or until translucent. Add the garlic to the onions and saute for 1 more minute.
- Add the remaining ingredients to the pot. Cook on high pressure for 10 minutes. Allow the pressure to release for 10 minutes and open the valve to vent.
- Remove the chicken breasts from the pot and shred using two forks or in a large bowl with a hand mixer. Add the chicken back to the soup and serve with additional lemon slices.
LEMON CHICKEN RICE SOUP IN PRESSURE COOKER RECIPE
From chefdehome.com
Cuisine ItalianCategory Soup, Lunch, DinnerServings 4Total Time 20 mins
- Heat oil in pressure cooker pan. Add garlic and let it perfume oil for 30 seconds. Don't let it burn. Then add, chopped leek (or yellow onion), celery, and thyme (if using). Saute for 3 minutes or until onions are soft.
- Add chicken, rinsed rice, (thaw chicken before adding if using frozen chicken), 1/2 tsp salt, and water. Tight close the lid of pressure cooker and turn heat on high. After first whistle, reduce heat to medium and let cook in pressure for 6-8 minutes (about 4-5 whistles on low-medium heat). Once done, switch off the heat and leave cooker for 5-10 minutes to release pressure. I often hold the whistle of pressure cooked with a long-handle spatula to release steam (keeping my face and arm away to avoid chicken steam :)) But this process will vary depending upon type of pressure cooker you using. For any model, leaving cooker for few minutes after cooking auto release the pressure slowly.
- Once pressure has released, open the lid. Remove and discard thyme sprigs and greens of leek (if you prefer). Remove cooked chicken with tongs and transfer to cutting board. Return cooker on heat (without lid), add carrot noodles, green peas to the cooking soup. On high heat cook for 2 minutes, or until carrots are crisp tender. Meantime, chop or shred chicken pieces and set aside.
- Add chopped cooked chicken (discard bones if any), fresh chopped parsley, lemon juice, black pepper, then taste and adjust for salt, lemon, and black pepper. Ladle into cups and serve hot. enjoy!
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