Make and share this Chicken and Tomato Rice Soup recipe from Food.com.
Provided by dmanmont
Categories Clear Soup
Time 18m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat pressure cooker on the Brown setting.
- Dice chicken into bite-size pieces.
- Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper.
- Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes.
- Stir in the rice, and pour in the stock and tomatoes.
- Season with salt and pepper to taste.
- Lock lid in place, and cook on HIGH for 8 minutes.
- Reduce the pressure with the quick-release method, and carefully remove the lid.
- Add the parsley, adjust seasoning if needed and serve.
Nutrition Facts : Calories 369.8, Fat 7.8, SaturatedFat 1.6, Cholesterol 77.4, Sodium 984.2, Carbohydrate 41.5, Fiber 3.7, Sugar 8.6, Protein 32.3
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