Italian Chicken Soup
Cooking MethodPressure Cooker
Ingredients
- 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 tablespoon olive oil
Instructions
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.