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Sify Home > Food > Nonvegrecipes > Category > Raitas salads and soups > Soup and stew > Lemony Chicken Soup with Spinach
Lemony Chicken Soup with Spinach
Category : Chicken, Soup and stew
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Over medium-high heat, heat the butter in the cooker until it begins to foam.
- Cook the leeks, stirring frequently, until they soften, about 5 minutes.
- (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.)
- Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme and salt.
- Lock the lid in place.
- Over high heat, bring to high pressure.
- Lower the heat to maintain high pressure and cook for 12 minutes.
- Quick-release the pressure by setting the cooker under cold, running water.
- Remove the lid, tilting it away from you to allow any excess steam to escape.
- With a slotted spoon, transfer the chicken parts to a cutting board.
- Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.
- Spoon off any fat visible on the surface.
- Remove the bay leaves and discard.
- Stir in the chicken broth and salt to taste and bring to a boil.
- Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.
- When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces.
- Return to the cooker.
- When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice and salt to taste.
Ingredients:
3 pound - chicken parts, preferably thighs, skinned
3 - large ribs celery, cut into 1-inch slices
4 - large carrots, peeled and cut into 1-inch chunks
3 & 1/2 cups - thinly sliced leeks or coarsely chopped onions
1 & 1/2 pounds - fresh spinach, trimmed, chopped, and thoroughly rinsed
or two 10-ounce packages frozen chopped spinach
4 cups - chicken broth
1 tbsp - butter or oil
1/2 cup - pearl barley, rinsed
2 - large bay leaves
1/4 tsp - dried thyme leaves
1/4 cup - minced fresh dill
4 to 5 tbsp - freshly squeezed lemon juice (from 2 juicy lemons)
4 cups - water
salt to taste
3 pound - chicken parts, preferably thighs, skinned
3 - large ribs celery, cut into 1-inch slices
4 - large carrots, peeled and cut into 1-inch chunks
3 & 1/2 cups - thinly sliced leeks or coarsely chopped onions
1 & 1/2 pounds - fresh spinach, trimmed, chopped, and thoroughly rinsed
or two 10-ounce packages frozen chopped spinach
4 cups - chicken broth
1 tbsp - butter or oil
1/2 cup - pearl barley, rinsed
2 - large bay leaves
1/4 tsp - dried thyme leaves
1/4 cup - minced fresh dill
4 to 5 tbsp - freshly squeezed lemon juice (from 2 juicy lemons)
4 cups - water
salt to taste
RECIPES BY REHANA KHAMBATY
