Pressure Cooker Italian Chicken Soup
Great recipe. I substituted chicken wings and boneless thighs for the chicken breasts called for in the recipe. When the soup was done, I strained out the chicken, de-boned and de-skinned the wings, diced the meat and added it back to the soup. The wings were messy to clean but I wanted bones for stock. The thigh meat was perfect for the soup, less expensive and more flavorful then breasts.
I also substituted cannellini beans for the chick peas and red beans for the barley, because it was what I had in the house, and 1/2 box of frozen spinach, instead of fresh. The end product was almost a chicken and sausage minestrone. I am serious, you can't believe how delicious this soup was! Also low-carb and gluten-free made this way.
1 user found this review helpful
Dec. 31, 2013