Recipe for cooking chicken rice soup

Soups for Salads :: Chicken and Poultry Soups

Chicken Rice Soup

1/4 C. or less extra virgin olive oil
4 to 5 sm. leeks, washed thoroughly and sliced
1/2 C. rice, uncooked *
6 C. fat free chicken broth (one lrg. can College Inn)
1 (3 lb.) whole chicken, cut up with skin removed
2 Tbsp. fresh lemon juice
1 C. chopped celery
1/4 C. chopped fresh parsley
1 tsp. coarse salt
1/4 tsp. white pepper
1 bay leaf
1 tsp. dried tarragon
Chopped parsley for garnish
2 carrots, peeled and cut into 1-in. pieces

In a pressure cooker, heat oil and add leeks and saut for about 2 min. Add rice and cook, stirring often, for about 1 min. Add broth, chicken, lemon juice, celery, parsley, salt and pepper, bay leaf and tarragon. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook for 10 min. Release pressure according to manufacturers instructions. Remove lid.

Remove chicken from soup. Remove chicken from bones, cut into 1 in. cubes, add to soup. Remove bay leaf. Discard bones. Add carrots and simmer uncovered for about 10 min. until carrots are tender. Refrigerate and skim off any fat that develops. Serve hot with chopped parsley as a garnish.

Makes approximately 6 servings.

* May substitute 2 C. of noodles, broken into pieces, for the rice.