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Ingredientes
- 1 Tbsp. butter or possibly oil
- 3 1/2 c. thinly-sliced leeks (or possibly coarsely minced onions)
- 4 c. water
- 3 lb chicken parts skinned (preferably thighs)
- 3 lrg celery ribs cut 1" slices
- 4 lrg carrots peeled, and cut into 1" chunks
- 1/2 c. pearl barley rinsed
- 2 lrg bay leaves
- 1/4 tsp dry thyme leaves Salt to taste
- 4 c. chicken broth
- 1 1/2 lb fresh spinach trimmed, minced, and thoroughly rinsed (or possibly two 10-ounce pkgs. frzn minced spinach)
- 1/4 c. chopped fresh dill
- 4 Tbsp. freshly-squeezed lemon juice - (to 5) (from 2 juicy lemons)
Direcciones
- Over medium-high heat, heat the butter in the cooker till it begins to foam. Cook the leeks, stirring frequently, till they soften, about 5 min. (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 min, stirring from time to time.) Add in the water and bring to a boil as you prepare and add in the chicken parts, celery, carrots, barley, bay leaves, thyme, and salt.
- Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 min. Quick-release the pressure by setting the cooker under cool, running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
- With a slotted spoon, transfer the chicken parts to a cutting board. Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 min more.
- Spoon off any fat visible on the surface. Remove the bay leaves and throw away. Stir in the chicken broth and salt to taste and bring to a boil. Add in the spinach and boil the soup over medium heat till the spinach is tender, about 2 min for fresh and 5 min for frzn.
- When the chicken is cold sufficient to handle, remove the meat from the bone and chop or possibly shred it into bite-sized pcs. Return to the cooker. When the chicken is good and warm, turn off the heat and stir in the dill, lemon juice, and salt to taste.
- This recipe yields 6 to 8 servings.
- Variation:o Thai-Inspired Chicken Soup: Substitute one 14-oz can unsweetened coconut lowfat milk for 2 c. of the water. Omit the thyme and cook the soup with the finely minced bulbs of 2 stalks fresh lemongrass. You may add in 4 to 6 ounces small, shelled shrimp at the end and boil over medium heat till they turn pink, 1 to 2 min. Substitute cilantro or possibly basil for the dill and use lime juice instead of lemon. Season with Japanese soy sauce (tamari or possibly shoyu) instead of salt. (Note: If you cannot find fresh lemongrass, look for Thai Kitchen's lemongrass bottled in a light brine. Don't use dry lemongrass.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 642g | |
| Recipe makes 6 servings | |
| Calories 459 | |
| Calories from Fat 233 | 51% |
| Total Fat 25.97g | 32% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 496mg | 21% |
| Potassium 1133mg | 32% |
| Total Carbs 21.53g | 6% |
| Dietary Fiber 6.7g | 22% |
| Sugars 3.02g | 2% |
| Protein 34.87g | 56% |
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