Pressure Cooker Chicken Soup With Lemon And Rice Recipes

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PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP



Pressure-Cooker Homemade Chicken and Rice Soup image

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

3 quarts chicken broth or water
4 bone-in chicken breast halves (about 3 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice
Minced fresh parsley, optional

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.

PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE



Pressure Cooker Chicken Soup With Lemon and Rice image

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

2 tablespoons unsalted butter
1 large yellow or red onion, chopped
Kosher salt and black pepper
6 large garlic cloves, minced
2 to 2 1/2 pounds boneless, skinless chicken thighs
6 cups chicken broth or stock
1 bay leaf
2 cups cooked white rice
5 large egg yolks
1/2 cup sour cream
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), plus more as needed
1 bunch dill, chopped (about 1 loosely packed cup)
3 scallions, thinly sliced (optional)

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

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL



Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill image

This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 14

1 large yellow onion, peeled and quartered
2 carrots, peeled, trimmed and halved
2 celery stalks, halved
5 large garlic cloves, peeled
1 bay leaf
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
6 cups chicken broth or stock
Black pepper
Kosher salt
2 cups cooked white rice
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), more as needed
4 large egg yolks
1/2 cup sour cream
1 small bunch dill, chopped

Steps:

  • Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season 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 salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
  • With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
  • Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams

LEMON CHICKEN & RICE SOUP



Lemon Chicken & Rice Soup image

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

Categories     Dinner     Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

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

EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP



Easy Pressure Cooker Southwestern Chicken and Rice Soup image

This soup is fast, easy, and full of flavor. Rotel (tomatoes with green chiles) comes in various levels of spiciness so choose the one that suits you- mild, original, or hot. I used the "original" variety and this is perfect if you like a "medium" spicy salsa. For those who love fresh cilantro, stir some in at the last minute. It adds great flavor!

Provided by Laura in Texas

Categories     Chicken

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14

4 cups chicken broth
2 teaspoons chicken bouillon
1 1/3 cups water
1 (10 ounce) can tomatoes and green chilies, not drained
1/2 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon dried onion flakes
2 tablespoons fresh lime juice
1 rotisserie-cooked chicken
1 cup rice, cooked as directed on package
16 ounces frozen mixed vegetables
cilantro (optional)

Steps:

  • Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
  • Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
  • Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
  • Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
  • Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
  • To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.

Nutrition Facts : Calories 678, Fat 23, SaturatedFat 6.3, Cholesterol 131.6, Sodium 2012.8, Carbohydrate 62.4, Fiber 6.5, Sugar 2, Protein 54.4

PRESSURE COOKER HOMEMADE CHICKEN AND RICE SOUP



Pressure Cooker Homemade Chicken and Rice Soup image

Very nice home made chicken soup. Very fast to make and easy too. I added parsley with chicken at the end of cooking. I took this recipe from http://missvickie.com/index.html.

Provided by elsokolj

Categories     Clear Soup

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup chopped onion
2 cups sliced celery
2 cups sliced carrots
1 cup frozen green pea
1 cup frozen whole kernel corn
1 cup uncooked white rice or 2 cups uncooked egg noodles
1/4 cup chopped fresh parsley or 1/4 cup fresh cilantro
1/2 teaspoon black pepper
6 cups chicken stock
1 1/2 cups cubed white meat chicken
2 tablespoons lime juice

Steps:

  • Combine all ingredients except the chicken meat in a large pressure cooker.
  • Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes.
  • Use the natural release. Remove bay leaf.
  • Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through.
  • Adjust seasoning as needed before serving.

Nutrition Facts : Calories 414.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 10.8, Sodium 641.5, Carbohydrate 75.8, Fiber 6.9, Sugar 12.9, Protein 16.7

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From yummly.com


PRESSURE COOKER ORANGE CHICKEN RECIPE - THERESCIPES.INFO
Pressure Cooker Orange Chicken Recipe - Magic Skillet tip magicskillet.com. Feb 23, 20212 tablespoons orange juice Method Step 1 Heat the vegetable oil in a pressure cooker turned to the sauté function. Add cubed chicken and cook, stirring occasionally, until golden brown. Step 2 Pour 1/4 cup (60 ml) of orange juice into the pot. With a wooden spoon, scrape any browned …
From therecipes.info


PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE RECIPE
Apr 2, 2019 - 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 leftove… Apr 2, 2019 - Lightly thickened with egg …
From pinterest.com.au


CHAPTER 116: GREEK LEMON CHICKEN AND RICE - THE BEST PRESSURE …
The Best Pressure Cooker Recipes on the Planet: 200 Triple-Tested, Family-Approved, Fast & Easy Recipes Chapter 116: Greek Lemon Chicken and Rice
From zoboko.com


PRESSURE COOKER CHICKEN AND RICE - INSTANT POT RECIPE - BUDGET …
2016-06-13 Allow the pressure to release naturally. If using a slow cooker, cook on low heat for 8-9 hours or high heat for 4-5 hours. Once the chicken is finished cooking, carefully lift it out of the cooker and place it on a baking sheet. Adjust your oven rack so that the top of the meat will be 6-8 inches from the broiler.
From budgetbytes.com


LEMON CHICKEN SOUP (INSTANT POT) - THE ENDLESS MEAL®
2019-03-05 Discard the bones. Whisk the eggs with the lemon juice. Slowly whisk 1 cup of the hot soup into the eggs then pour the eggs into the pot. Season to taste with sea salt and pepper. 3 large eggs, ½ cup lemon juice. Return the chicken to the pot, add the cauliflower rice and the spinach, and stir. 2 ounces spinach.
From theendlessmeal.com


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