salt and pepper, to taste, 2 tablespoons fresh parsley, minced
1 1/4 teaspoon fresh thyme
2 - 3 large handfuls of fresh baby spinach, chopped
Instructions
For the chicken-
Combine all the ingredients in a 5 liter pressure cooker. If the
chicken is frozen, that is okay. Bring the mixture to a boil. Secure
the lid and bring to high pressure. Once high pressure is achieved,
cook for 20 minutes (for thawed) or 30 minutes (for frozen
chicken).
Remove from heat and let pressure release completely before
opening the lid. Let the chicken cool until it is cool enough to
handle. Shred and set aside.
For the Soup-
Add 1 tablespoon of olive or canola oil in a large dutch oven. Saute
the onion over medium-high heat until golden and tender. Add the
garlic and saute for 1 minute more.
Add the white wine and cook for 2 minutes. Stir in the broth and
carrot. Bring to a boil. Meanwhile, whisk the egg yolks and lemon
together. Add 1 cup of hot broth from the dutch oven very slowly
to the egg yolk mixture, whisking as you pour. Then, transfer the
mixture to the dutch oven. Stir in the orzo and chicken.
Continue cooking over medium-low until the pasta and carrots are
tender. Just before serving, season to taste with salt and pepper.
Add the thyme, parsley, and spinach. Serve immediately.
Originally Submitted
12/22/2012
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