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Pressure Cooker Italian Chicken Soup

By: Julie M  
"This recipe was given to me by my mom, but I've also tweaked it. I can't guarantee that it isn't from a cookbook somewhere--mom can't remember where it came from--but it's an old family favorite and a great soup for a fall day. Made in a pressure cooker, it takes approximately 20 minutes for a full, hearty meal. This soup also freezes beautifully."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 209 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
25 Min
Cook Time:
25 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 teaspoons olive oil
  • 4 Italian turkey sausage links, casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup pearl barley
  • 1 cup green lentils
  • 1 bone-in chicken breast half, skin removed
  • 1/2 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 226 | Total Fat: 4.3g | Cholesterol: 27mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2008 by shelteredrose 
Dont mess with the pressure cooker. I think in this instance it is way too much work. Plus... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by Larry Supporting Member (Click to learn more about Supporting Membership)
Wonderful. Substituted Italian wedding soup meatballs, next time smoked ham. MORE

 
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