Pressure Cooker chicken soup recipe lemon vegetable

Chicken Soup Recipe – Pressure Cooker Method

Tom Dinner, Great Left-Overs, Recipe, Techniques, Vegetables 16 Comments

How to make easy chicken soup recipe in Fagor pressure cooker


Pressure Cooker Chicken Soup Recipe – Fast and Delicious!


Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.

The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.

“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom

This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…

Chicken soup recipe pressure cooker vegetables lemon sass 0620

Recipe Inspiration: The Pressured Cook

This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!

My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.


As you are working on this recipe, here are a few things to keep in mind for tender delicious pressure cooker chicken:


  • Get the water boiling prior to adding the chicken.
  • Set a timer and keep an eye on it once the chicken is in the pot and up to pressure, 15 minutes.
  • Use a quick release method to release the pressure and stop the cooking right after 15 minutes is up!

Ingredients

  • 2 tablespoon organic butter
  • 2 medium onion chopped
  • 3 lbs chicken thighs
  • 4 celery ribs, sliced
  • 4 carrots, sliced
  • 8 cups filtered water
  • 3-4 bay leaves
  • 1 teaspoon thyme leaves
  • 3 handfuls spinach (1 to 1 1/2 pounds)
  • 2 lemons, juiced (about 4 tablespoons)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


Lemon Chicken Vegetable Soup with the Pressure Cooker Method


Wash (or peel) carrots and celery. Slice into 1-inch bite sized pieces.
How to make easy chicken soup recipe in Fagor pressure cooker


Remove skins from chicken thighs and trim any excess fat. If your local grocery store carries skinless thighs, they are often less expensive. Worth checking out…
How to make easy chicken soup recipe in Fagor pressure cooker


Chop onion roughly.
Chicken soup recipe pressure cooker vegetables lemon sass 0621


Set pressure cooker over medium heat and melt butter. Once warm, add onions and cook until soft. About 5 minutes.
Chicken soup recipe pressure cooker vegetables lemon sass 0625


Add the water, carrots, celery, bay leaves, and thyme. NO SALT yet, this will kill your meat texture!
Chicken soup recipe pressure cooker vegetables lemon sass 0629


Prepare your pressure cooker lid by giving the seal a quick rub with oil.
Chicken soup recipe pressure cooker vegetables lemon sass 0626


Increase heat to medium-high, and bring to a boil. Once boiling, gently add the chicken thighs and lock the lid in place. Set to high pressure (setting #2 on the Fagor or about 15 lbs) and once it starts whistling, reduce heat to medium-low maintaining a gentle hiss from the lid.
How to make easy chicken soup recipe in Fagor pressure cooker


Cook for 15 minutes once pressure is achieved.
How to make easy chicken soup recipe in Fagor pressure cooker


Use the quick-release method to stop the chicken cooking. This is done by taking the pressure cooker to the sink and running cold water over the outside. You will see the pressure releases fast!Once the safety indicator has fallen, i.e. pressure is released, return pan to the stovetop and open carefully. Tilt the lid away from your face because there will still be some really hot steam!
Chicken soup recipe pressure cooker vegetables lemon sass 0630


With a slotted spoon or tongs, remove the chicken thighs to a plate and allow to cool. Set pot over medium heat and return soup to a gentle simmer.
Chicken soup recipe pressure cooker vegetables lemon sass 0631


Once the chicken is cool enough to handle, strip the meat off of the bones and shred into bite sized pieces with your fingers. It will be super tender, so no need to break it up too much or you will not be able to find the pieces.
Chicken soup recipe pressure cooker vegetables lemon sass 0632


Add spinach to soup and cook for about 2 minutes. Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!
Chicken soup recipe pressure cooker vegetables lemon sass 0633


Kill the heat and add the lemon juice. Whoaaa chemistry… The soup will become a luxurious white opaque color. Adjust salt and pepper to taste.
Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!


Let’s eat!

Chicken soup recipe pressure cooker vegetables lemon sass 0635


Variations

  • Substitute black kale (lacinato) for spinach. Cook an additional minute or two. Any greens will work, even beet greens, etc.
  • Once chicken is cooked and removed, add noodles and cook as needed prior to re-adding chicken and spinach.
  • Add pearled barley to the pot along with the raw chicken. The barley will be done right along with the pressure cooked chicken.
5.0 from 2 reviews
Chicken Soup Recipe - Pressure Cooker Method
 
Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) all in one pot.
Author:
Recipe type: Soup
Cuisine: Irish
Serves: 6
Ingredients
  • 2 tablespoon organic butter
  • 2 medium onion chopped
  • 3 lbs chicken thighs
  • 4 celery ribs, sliced
  • 4 carrots, sliced
  • 8 cups filtered water
  • 3-4 bay leaves
  • 1 teaspoon thyme leaves
  • 3 handfuls spinach (1 to 1½ pounds)
  • 2 lemons juice (about 4 tablespoons)
Instructions
  1. Wash (or peel) carrots and celery. Slice into 1-inch bite sized pieces.
  2. Remove skins from chicken thighs and trim any excess fat. If your local grocery store carries skinless thighs, they are often less expensive. Worth checking out…
  3. Chop onion roughly.
  4. Set pressure cooker over medium heat and melt butter. Once warm, add onions and cook until soft. About 5 minutes.
  5. Add the water, carrots, celery, bay leaves, and thyme. NO SALT yet, this will kill your meat texture!
  6. Prepare your pressure cooker lid by giving the seal a quick rub with oil.
  7. Increase heat to medium-high, and bring to a boil. Once boiling, gently add the chicken thighs and lock the lid in place. Set to high pressure (setting #2 on the Fagor or about 15 lbs) and once it starts whistling, reduce heat to medium-low maintaining a gentle hiss from the lid.
  8. Cook for 15 minutes once pressure is achieved.
  9. Use the quick-release method to stop the chicken cooking. This is done by taking the pressure cooker to the sink and running cold water over the outside. You will see the pressure releases fast!Once the safety indicator has fallen, i.e. pressure is released, return pan to the stovetop and open carefully. Tilt the lid away from your face because there will still be some really hot steam!
  10. With a slotted spoon or tongs, remove the chicken thighs to a plate and allow to cool. Set pot over medium heat and return soup to a gentle simmer.
  11. Once the chicken is cool enough to handle, strip the meat off of the bones and shred into bite sized pieces with your fingers. It will be super tender, so no need to break it up too much or you will not be able to find the pieces.
  12. Add spinach to soup and cook for about 2 minutes. Return chicken to pot and cook very briefly, about 1-2 minutes at a gentle simmer. It’s plenty cooked already, we just want to warm it back up!
  13. Kill the heat and add the lemon juice. Whoaaa chemistry… The soup will become a luxurious white opaque color. Adjust salt and pepper to taste.
  14. Let’s eat!
Variations
  1. Substitute black kale (lacinato) for spinach. Cook an additional minute or two. Any greens will work, even beet greens, etc.
  2. Once chicken is cooked and removed, add noodles and cook as needed prior to re-adding chicken and spinach.
  3. Add pearled barley to the pot along with the raw chicken. The barley will be done right along with the pressure cooked chicken.

Comments 16

  1. I always add salt and pepper to onions when I sauté them and haven’t found my meat texture to be killed.

    Not saying you aren’t right, but I have cooked many a meat dish without onions and no salt and have not noticed any difference in meat texture.

    Definitely I notice a difference in onion flavour without salt during initial sauté and will sometimes salt in advance as Kenji at serious eats recommends.

    What is the difference I should look for?

    Helen

    1. Post
      Author

      Hi Helen,

      Thanks so much for your in-depth and inquisitive comment. I am doing some research on salt’s effect on meat texture to confirm my thoughts on this. Although I have cooked it this way with good results, I am not sure that science backs it up. For pressure cooking beans (although a completely different food) there are many references to saving the salt until after pressure cooking to retain the best texture. See https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php#pulses

      I will follow up with additional resources and possibly edits as I learn the answer. Happy cooking!

      TOM SCHMIDT

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  3. Pingback: Chicken Soup Recipe – Pressure Cooker Method - Cookmania

  4. Made this for my first foray into pressure cooking with my new Fagor. Cooked penne pasta (I think it retains texture better in soups) separately and drained before adding along with replacing the chicken. Excellent! Even the kids loved it!

    1. Post
      Author

      That’s awesome Mark!! We recently added a few eggs to it at the very end and that added some heft to the soup. One bowl of that might even fill you up! ?

    1. Post
      Author
  5. Just made this for the first time…delicious! I added a small pasta and finished it with grated pecorino Romano cheese. My husband loved it. I bet it’s even better the second day. Fast, easy and wonderful. Thanks!

    1. Post
      Author
  6. I made this tonight and it was really good and hearty! The kind of soup you just sink into and want everyone in the house to try! Perfect for having the flu too.

    I went the pearl barley (at beginning) and kale (at end) route.
    Changes I made:
    With onions – also added garlic and 1/2 hot chilli
    With the carrots/celery – also added equal amounts of sliced mushrooms, fennel, and wombok cabbage base.
    At end – kale and leafy parts of wombok cabbage

    So I followed all your times, spices, and just added veggies and extra water (2 cups to account for veggie/barley absorption)

    I’m happy tonight. Thanks very much!

  7. Simple and delicious. Followed the recipe almost exactly except used a little less than 3lbs of chicken, and added 1 cup of pearl barley with a couple of extra cups of liquid. I used our new Instant Pot ‘Soup’ setting, and it came out perfectly!

  8. I have an electric pressure cooker. I don’t have a medium setting. Just low and high. Should I cook on low for longer? If so how much time should I add?

    1. Post
      Author
  9. Pingback: Chicken Soup Recipe – Pressure Cooker • Eat with Tom – foodiefinefoods library

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