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.
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
SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL
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
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
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
EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP
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
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
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
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
More about "pressure cooker chicken soup with lemon and rice recipes"
PRESSURE COOKER LEMON CHICKEN & BROWN RICE SOUP
From thecreativebite.com
4.6/5 (24)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!
INSTANT POT CHICKEN RICE SOUP WITH LEMON - ONE POT MEAL!
From cleaneatingkitchen.com
INSTANT POT GREEK CHICKEN LEMON RICE SOUP
From 365daysofcrockpot.com
PRESSURE COOKER CHICKEN SOUP WITH RICE (FROM SCRATCH)
From dadcooksdinner.com
INSTANT POT GREEK CHICKEN LEMON SOUP AVGOLEMONO …
From instantpoteats.com
10 BEST LEMON CHICKEN IN PRESSURE COOKER RECIPES
From yummly.com
PRESSURE COOKER CHICKEN AND RICE SOUP - THE …
From seasonedhomemaker.com
INSTANT POT CREAMED CHICKEN AND RICE SOUP (PRESSURE …
From livesimply.me
INSTANT POT CREAMY LEMON RICE | PRESSURE COOKING TODAY
From pressurecookingtoday.com
CROCKPOT LEMON CHICKEN AND RICE SOUP RECIPE - THE …
From thefamilyfreezer.com
CROCK POT LEMON CHICKEN RICE SOUP - RECIPES THAT …
From recipesthatcrock.com
INSTANT POT LEMON CHICKEN AND RICE
From 365daysofcrockpot.com
PRESSURE COOKER LEMON CHICKEN & RICE SOUP – INFRAOVENS CULINARY
From infraovensculinary.com
Servings 6Total Time 30 minsCategory Pressure Cooker
GREEK LEMON CHICKEN SOUP IN THE INSTANT POT OR SLOW COOKER
From cookingwithcarlee.com
INSTANT POT CHICKEN LEMON AND RICE SOUP (WITH ROTISSERIE CHICKEN ...
From dadcooksdinner.com
LEMON CHICKEN AND RICE SOUP - JOYOUS APRON
From joyousapron.com
BEST EASY GREEK LEMON CHICKEN SOUP - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
AVGOLEMONO SOUP- PRESSURE COOKER RECIPE - JILLIAN FAE CHEF …
From jillianfae.com
PRESSURE COOKER CHICKEN AND WILD RICE SOUP - EMILY PONWITH, …
From emilyponwith.com
SUPER-SIMPLE LEMON CHICKEN AND RICE SOUP - PAULA DEEN
From pauladeen.com
LAZY SLOW COOKER LEMON CHICKEN RICE SOUP
From thelazyslowcooker.com
INSTANT POT LEMON PEPPER CHICKEN AND RICE - THIS IS NOT DIET …
From thisisnotdietfood.com
INSTANT POT GREEK CHICKEN LEMON RICE SOUP (AVGOLEMONO)
From poshjournal.com
RECIPE: CHICKEN SOUP AND VARIATIONS (PRESTO PRESSURE COOKER …
From recipelink.com
PRESSURE COOKER CHICKEN SOUP RECIPE | ALTON BROWN
From altonbrown.com
PRESSURE COOKER CHICKEN AND RICE SOUP RECIPE - SERIOUS EATS
From seriouseats.com
PRESSURE COOKER LEMON CHICKEN AND RICE - MEALTHY.COM
From mealthy.com
INSTANT POT LEMON CHICKEN | TESTED BY AMY - JACKY
From pressurecookrecipes.com
PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE | RECIPE CART
From getrecipecart.com
SIMPLE & DELICIOUS ALLERGY-FRIENDLY RECIPES - THE PRETTY BEE
From theprettybee.com
PRESSURE COOKER LEMON CHICKEN & BROWN RICE SOUP
From pinterest.com
INSTANT POT LEMONGRASS CHICKEN | TESTED BY AMY + JACKY
From pressurecookrecipes.com
PRESSURE COOKER LEMON RICE - THERESCIPES.INFO
From therecipes.info
PRESSURE COOKER LEMON CHICKEN & BROWN RICE SOUP - INSTANT POT
From pinterest.ca
INSTANT POT CHICKEN AND RICE SOUP RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
10 BEST LEMON CHICKEN IN PRESSURE COOKER RECIPES | YUMMLY
From yummly.com
PRESSURE COOKER ORANGE CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE RECIPE
From pinterest.com.au
CHAPTER 116: GREEK LEMON CHICKEN AND RICE - THE BEST PRESSURE …
From zoboko.com
PRESSURE COOKER CHICKEN AND RICE - INSTANT POT RECIPE - BUDGET …
From budgetbytes.com
LEMON CHICKEN SOUP (INSTANT POT) - THE ENDLESS MEAL®
From theendlessmeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love