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Pressure Cooker Italian Chicken Soup

Pressure Cooker Italian Chicken Soup Recipe

Description

Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.

Ingredients

  • 2 teaspoons olive oil
  • 4 eaches Italian turkey sausage links, casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ½ cup pearl barley
  • 1 cup green lentils
  • 1 bone-in chicken breast half, skin removed
  • ½ cup chopped fresh parsley
  • 3 cups chicken stock
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 (16 ounce) bag fresh spinach leaves, chopped
  • 1 cup mild salsa

Instructions

  1. heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
  2. Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.

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Nutritional Information

Pressure Cooker Italian Chicken Soup

Servings Per Recipe: 8
Calories: 244.7
% Daily Value *
protein: 35 %
carbohydrates: 12 %
exchange other carbs:
dietary fiber: 50 %
sugars:
fat: 5 %
saturated fat: 3 %
cholesterol: 5 %
vitamin a iu: 113 %
niacin equivalents: 58 %
vitamin b6: 37 %
vitamin c: 41 %
folate: 65 %
calcium: 10 %
iron: 26 %
magnesium: 39 %
potassium: 21 %
sodium: 21 %
thiamin: 27 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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