By Sally Cameron on November 11, 2012

Chicken & Turkey, Instant Pot/Pressure Cooker, Soups, Stews & Chilies, the daniel plan

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In the blazing heat of summer, hot soup is the last thing most people think of eating, much less cooking…unless you are Russian. This summer, I made pot after pot of homemade soups for seven straight weeks while working as a private chef. My clients were professional hockey players training in Southern California. This soup was their favorite, hands down. Mikhail said it reminded him of his grandmothers chicken rice soup in Belarus. That made me smile.

Fast and Flavorful Chicken Rice Soup

Cooking for clients from different cultures is one of the fun things about being a personal chef. My Russian clients taught me that no meal is complete without soup. No matter the weather, meals must start with soup – brothy soup made with plenty of homemade broth or stock.

When Mikhail requested chicken rice soup, I needed to find a faster way to make my homemade version. Not a recipe that would take all day, or even overnight, as my mom taught me. It had to be faster, yet still full of home-cooked flavor and nutrition. The solution was to use frozen homemade chicken stock and my pressure cooker (these days an Instant Pot) and adapt my standard recipe. I created a fantastic chicken rice soup that tasted like it had simmered all day in under 30 minutes.

Homemade Broth

The key to the best flavor and nutrition with this soup is using good homemade chicken broth. I make batches and freeze it for soups, stews, sauces and risotto. No boxed or canned broth compares. And with home made, you control the sodium and other ingredients to insure a healthy, nutritious broth.

Great Chicken Rice Soup in Under 30 Minutes

Start by sautéing carrot, onion, celery and garlic until soft. Add your broth, brown rice and 1 large bone-in chicken breast (skin and fat removed) cut in half crosswise. Lock on the lid and bring to high pressure. Cook for 9 minutes at high pressure and allow a 15 minute natural pressure drop. Remove the lid, being careful of the hot steam.

When the chicken is cool enough to handle, shred the meat and discard the bones. Garnish with fresh chopped parsley, or fresh dill as the guys preferred, and maybe a squeeze of lemon to add a brightness. That’s it. A tummy-warming, soul-satisfying homemade chicken rice soup anyone’s busy schedule can handle.

Nutrition Facts Fast and Flavorful Chicken Rice Soup Amount Per Serving Calories 225 Calories from Fat 63 % Daily Value* Fat 7g 11% Saturated Fat 1g 6% Cholesterol 29mg 10% Sodium 198mg 9% Potassium 704mg 20% Carbohydrates 23g 8% Fiber 2g 8% Sugar 3g 3% Protein 19g 38% Vitamin C 5mg 6% Calcium 46mg 5% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.