Recipe Cottage


LOCATION: Recipes >> Pressure Cooker >> Chicken Soup 01

Print this Recipe    Chicken Soup 01

Italian Chicken Soup

1/2 pound Italian sausage, casing removed, crumbled
3/4 cup diced onion
1/2 cup pearl barley
3 cloves garlic
3 quarts chicken stock
1 cup lentils
1 chicken breast, split with bone, uncooked
1/2 cup parsley, chopped
1 can (15 oz.) garbanzo (chick peas) and juice
1/2 - 1 lb. fresh or frozen spinach
1 cup mild to medium salsa
2 tablespoons olive oil

Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and
set aside. Add one tablespoon olive oil to pressure cooker and
saute onion and garlic. Do not brown. Add barley and sauce one
minute. Add browned sausage, lentils, uncooked chicken breast and
parley to cooker then add enough chicken stock to cover ingredients
in cooker. Close lid, bring to high pressure then lower heat on
stove and cook for 9 minutes. Remove from heat and release pressure
cooking cold-water release method according to manufacturer's
directions (or if time allows, pressure can be released naturally).
Open cooker. Remove chicken, shred meat and return to cooker. Add
remaining chicken stock, beans, spinach and salsa to soup mixture
and heat thoroughly.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.