Try this Gees Chicken Soup (Pressure Cooker) recipe, or contribute your own.
Suggest a better descriptionPut the water, salt, saffron, black pepper and sliced onion into the pressure cooker pot and bring to a boil. Add the cut up chicken pieces to the boiling mixture. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool. When the pressure has been reduced, open the pot and place back on the burner. Gently remove the chicken pieces to a platter. Add the celery and carrots to the pot and allow to simmer until the carrots are just barely crisp tender. Meanwhile remove the chicken meat from the bones. When the carrots are tender, add the meat back to the pot. Check and adjust the seasonings. You can add your choice of cooked rice, barley, noodles, matzo balls, potatoes, dumplings, etc. at this point and serve. Posted to IChef 11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by Rooby
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (368g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 355 | ||
Calories from Fat: 210 (59%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 23.3g | 31 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 115mg | 35 % | |
Sodium 149.3mg | 5 % | |
Potassium 482mg | 13 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 4.1g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 355
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.