Pressure Cooker Italian Chicken Soup Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Nov. 8, 2010
*I made this for three on the stove top* I sautéed a small onion, 2 clv garlic, 1/4c chopped bell pepper and some chopped hamsteak (instead of sausage) in olive oil. I transferred this mix to saucepan with 4c preheated chicken broth, uncooked chicken breast half, 1/4c chopped celery, 1/4c chopped carrots, 1/2 can corn, just over 1/4c chopped parsley (go fresh it's worth it!). I left it on the stove simmering covered for 1 1/2 hrs till the boys were hungry (except to remove chicken breast, shred meat and return to pot). I added 1/2 can chickpeas, a pureed 7.5oz can of spinach, a few handfuls of dry rotini (didn't have lentils or barley), and 1/2c medium salsa and a few dashes of hot sauce. This made just enough for three adults (two of which got seconds) and it was wonderful.
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Reviewed: Oct. 27, 2010
EXCELLENT AND FAST! Very easy to substitute - I had no sausage so I used turkey bacon, and added split peas as well as lentils. Delicious! The kids love it and so does my husband. Definite keeper!!
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Photo by CHEFinTraining

Cooking Level: Intermediate

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Photo by Debbie G
Reviewed: Oct. 7, 2010
I love this - used my trusty and favorite cooking method - the pressure cooker, absolutely wonderful. Very flavorful, and very quick. I was unsure about the barley and lentils - I added them dry from a package and it turned out beautiful, not mushy. The only change I made was frozen spinach - worked great - also I did not add the green salsa till I served it and it was a really nice garnish. Looks beautiful, and tastes really great! Also, I made my own chicken stock in the pressure cooker about 15 minutes prior to making soup - this makes such a nice soup base, better than any store bought!
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Reviewed: Jan. 31, 2010
Just made this! A few changes: no pressure cooker, cooked first part (all prior to spinach/chickpea/salsa addition) for 1 hour, then remainder for 20 minutes. Instead of mild salsa, added 7 oz. chipotle salsa; quite spicy, a dollop of plain Greek yogurt is a nice counter to it. Omitted fresh parsley - didn't have any. Used split red lentils instead of green, no problems there. Great stuff!
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Photo by juststardust
Reviewed: Jan. 5, 2010
My husband loved this soup. It makes a very large portion & I only used 1/2 of the spinach (it seemed like a lot). After, I thought I should of added all 16oz since it cooks down so much...duh!
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Reviewed: Jan. 5, 2008
Dont mess with the pressure cooker. I think in this instance it is way too much work. Plus having a soup simmering in the kitchen in the winter--sending its fragrance thru the house is a huge plus. The package of sausage (sweet italian) I bought had 5 in it...the package of chicken had 3...so I kinda scaled up from there. I sued the same ammt of barley and lentils. Also the same ammt of stock. I also used a cube of Mexican chicken/tomatoe boullion and that gave the stock a richer flavor. I simmered everything together for about 3.5 hours and everyone at the house said it smelled "heavenly" (my 14 year old) Next time I will leave out the barley--I dont think it contributes anything to the soup. I will also leave out the spinach--it was kinda slimey. Some carrots in the next batch and a bean mixture instead of the 'banzos. The stock was delicious and it is a definate base for experimentation. With potatoes, I think it will be very similar to the zuppa Toscana soup at the big olive chain restaurant.
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Photo by shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Jan. 1, 2008
Wonderful. Substituted Italian wedding soup meatballs, next time smoked ham.
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