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 RICE (RICE COOKER)
This recipe comes from The Ultimate Rice Cooker Cookbook. I recently tried this recipe with a Crockpot Chicken and it was wonderful. I hope you will love it too!
Provided by Bev I Am
Categories Long Grain Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place rinsed rice in the rice cooker bowl of your rice cooker.
- Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.
- Close the cover and set for the regular cycle.
- When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
- Close the cover and let the rice steam for 10 minutes.
- Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
- This rice will hold on Keep Warm for 1-2 hours.
- Before serving, remove garlic and discard.
- Serve hot.
Nutrition Facts : Calories 339.5, Fat 9.6, SaturatedFat 5.4, Cholesterol 23.9, Sodium 229.1, Carbohydrate 54.3, Fiber 1.1, Sugar 2.1, Protein 7.7
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