Chicken Soup with Rice

By by All-Clad
Images
Chicken Soup with Rice
Serves
Makes 8 servings
Ingredients
  • 2 split chicken breasts with bone and skin, about 1½ to 2 pounds total
  • 4 cups water
  • 1 tablespoon salt
  • 8 cups prepared low-sodium chicken broth or homemade stock
  • 1 large onion, peeled and coarsely chopped
  • 4 large carrots, peeled and cut into ¼-inch slices
  • 4 stalks celery, cut into ¼-inch pieces
  • ⅓ cup flat leaf parsley leaves, coarsely chopped
  • Black pepper to taste
  • 1 cup rice, white or brown, cooked to taste and set aside
  • Grated Parmigiano-Reggiano, for serving


Procedure
Place the chicken, water and salt in the All-Clad 8.4 qt. Pressure Cooker. Place the pot on the burner over medium-high heat and bring to a boil.

When thick foam has risen to the surface, use a large shallow spoon to skim off and discard. Continue skimming 4 to 5 minutes or until foam no longer clusters on the surface.

Add the remaining ingredients, except rice. Close the pressure cooker.

Program 9 minutes into the timer and select prog 2. Turn the heat to high.

After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.

Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.

When the cooking cycle is complete and the pressure has been released, the final signal will be hear. Open the pressure cooker

Remove the cooked chicken with a slotted spoon and transfer to a cutting board. Remove chicken from bone. Discard skin and bones; shred or cut meat into bite-sized pieces.

Add cooked chicken and he cooked rice to the pot. Taste for salt and pepper.

Serve in bowls with freshly grated Parmigiano-Reggiano cheese, if desired.

Chicken Soup with Rice

By by All-Clad
Serves
Makes 8 servings
Ingredients
  • 2 split chicken breasts with bone and skin, about 1½ to 2 pounds total
  • 4 cups water
  • 1 tablespoon salt
  • 8 cups prepared low-sodium chicken broth or homemade stock
  • 1 large onion, peeled and coarsely chopped
  • 4 large carrots, peeled and cut into ¼-inch slices
  • 4 stalks celery, cut into ¼-inch pieces
  • ⅓ cup flat leaf parsley leaves, coarsely chopped
  • Black pepper to taste
  • 1 cup rice, white or brown, cooked to taste and set aside
  • Grated Parmigiano-Reggiano, for serving


Procedure
Place the chicken, water and salt in the All-Clad 8.4 qt. Pressure Cooker. Place the pot on the burner over medium-high heat and bring to a boil.

When thick foam has risen to the surface, use a large shallow spoon to skim off and discard. Continue skimming 4 to 5 minutes or until foam no longer clusters on the surface.

Add the remaining ingredients, except rice. Close the pressure cooker.

Program 9 minutes into the timer and select prog 2. Turn the heat to high.

After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.

Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.

When the cooking cycle is complete and the pressure has been released, the final signal will be hear. Open the pressure cooker

Remove the cooked chicken with a slotted spoon and transfer to a cutting board. Remove chicken from bone. Discard skin and bones; shred or cut meat into bite-sized pieces.

Add cooked chicken and he cooked rice to the pot. Taste for salt and pepper.

Serve in bowls with freshly grated Parmigiano-Reggiano cheese, if desired.