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Receta Lemony Chicken Soup With Spinach Recipe
by Global Cookbook

Lemony Chicken Soup With Spinach Recipe
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 6 to 8 servings.
  7. 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.)