Kevin and I have been really working on our diets and what types of things we put into our bodies. I am trying to incorporate lots of vegetable and whole grains in whenever possible. And another thing that makes me happy is using my Pressure Cooker whenever possible! If there is one kitchen appliance that I could never give up it would be my pressure cooker. It is just incredible in every way. Everyone must have one. 🙂
Today is such a gloomy, rainy, miserable day and I decided that we needed some soup. I am sure there are a million recipes for this but this one is low in sodium and fat which fits in with our diets right now.
With all of the different grains and vegetables there is so much texture to love about this soup. And I think that the leftovers are going to be just as good. Please, please try this one out!
Pressure Cooker Creamy Chicken Wild Rice Soup
- 1 to 1 1/2 pounds Chicken Breasts, cut into chunks
- 2 Chicken Stock Bouillon Cubes
- 3 cloves garlic, crushed
- 4-5 cups water
- 3 stalks Celery, diced small
- greens from celery stalk, roughly chopped
- 1 potato, diced small
- 1 small onion, diced fine and caramelized
- 1 Tb olive oil
- 3 Carrots, peeled and diced small or shredded
- 2 cups cooked Wild Rice
- 1 cup cooked lentils or barley
- 1/2 uncooked rice
- 3 Tb oil
- 3 Tb flour
- 1/3-1/2 cup fat free half and half
- salt and pepper to taste
- If your wild rice is not cooked, start this first. Because it will be going into the pressure cooker for a short time it does not need to be cooked though, just started. Same with the lentils or barley. This is a good way to use up whatever whole grains you have left in the fridge or cupboard.
- Once grains are started, add your chicken, bouillon cubes, garlic and water to the pressure cooker. Cook on high pressure for 20 minutes.
- While your chicken is cooking, cut up your vegetable and set aside.
- Caramelize the onions until golden brown and translucent. Set aside.
- When chicken is done, release the pressure. Separate the chicken from the stock and set chicken aside. Strain the stock through cheese cloth or a towel to separate the undesired “white stuff” that happened when you poach chicken. 🙂
- Add the stock, chicken, vegetables, wild rice, lentils, and uncooked rice to the pressure cooker and pressure cook on low pressure for 20 minutes.
- When your soup is finished, release the pressure. In a small sauce pan over medium heat, add 3 Tb Flour to 3 Tb Oil and let this mixture cook for a few minutes, until smooth and bubbly but don’t let burn.
- Add this to your soup and stir until mixed in. Add the half and half and give a good stir.
- Season to taste and enjoy!