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
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arsalanshaikh arsalanshaikh
[email protected]This soup is delicious and easy to make. I highly recommend it!
Mishi Waqas
[email protected]I love this soup! It's so flavorful and comforting. I always feel better after eating a bowl of this soup.
Saimon bhuiyan
[email protected]This soup is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a hit with my family.
saidu yahays saidu yahaya
[email protected]This soup is so easy to make and it's always delicious. I love that I can just throw everything in the pressure cooker and let it do its thing.
Babali Pariyar
[email protected]This soup is delicious! I love the combination of flavors. The lemon and rice add a nice brightness to the soup, and the chicken is cooked perfectly.
Asad Ullah
[email protected]This soup is a great way to use up leftover chicken. It's also a very affordable meal. I love that I can make a big batch of soup and then freeze it for later.
John Strauss
[email protected]I've made this soup a few times now, and it's always a hit with my family. It's so easy to make, and it's always delicious. I love the addition of lemon and rice. It gives the soup a nice bright flavor.
Lee Fowler
[email protected]This soup is delicious and easy to make. I love that I can just throw everything in the pressure cooker and let it do its thing. The chicken comes out so tender and juicy, and the broth is full of flavor.
Tai Taileifi
[email protected]I love this soup! It's so flavorful and comforting. I especially love the lemon and rice. They add a nice brightness and texture to the soup.
Basshir Amat
[email protected]This soup was easy to make and very tasty. I used brown rice instead of white rice, and it worked out great. I also added some chopped carrots and celery to the soup, which gave it a nice crunch.
Trevan Kumm
[email protected]This soup was delicious! I followed the recipe exactly, and it turned out perfectly. The chicken was cooked to perfection, and the broth was flavorful and satisfying. I will definitely be making this soup again.
Junk Mandan
[email protected]I've made this soup several times now, and it's always a hit with my family. The chicken is tender and juicy, and the broth is flavorful and comforting. I highly recommend this recipe!
Abraham Myers Gould
[email protected]This soup is a lifesaver on busy weeknights! It's so easy to throw together in the pressure cooker, and it always turns out delicious. I especially love the addition of lemon and rice, which give it a bright and flavorful taste.