"This recipe was given to me by my mom, but I've also tweaked it. I can't guarantee that it isn't from a cookbook somewhere--mom can't remember where it came from--but it's an old family favorite and a great soup for a fall day. Made in a pressure cooker, it takes approximately 20 minutes for a full, hearty meal. This soup also freezes beautifully."

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INGREDIENTS

2 teaspoons olive oil
4 Italian turkey sausage links ; casings removed
1 medium onion diced
3 cloves garlic ; minced
1/2 cup pearl barley
1 cup green lentils
1 bone-in chicken breast half ; skin removed
1/2 cup chopped fresh parsley
3 cups chicken stock
1 (15 ounce) can chickpeas (garbanzo beans) ; drained
1 (16 ounce) bag fresh spinach leaves ; chopped
1 cup mild salsa

servings

INSTRUCTIONS

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NOTES

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Pressure Cooker Italian Chicken Soup

2 teaspoons olive oil 
4 Italian turkey sausage links casings removed
1 medium onion diced 
3 cloves garlic minced
1/2 cup pearl barley 
1 cup green lentils 
1 bone-in chicken breast half skin removed
1/2 cup chopped fresh parsley 
3 cups chicken stock 
1 (15 ounce) can  chickpeas (garbanzo beans) drained
1 (16 ounce) bag  fresh spinach leaves chopped
1 cup mild salsa

Directions

heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.

Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving (295g)
Recipe Makes: 8 servings

Calories: 243
Calories from Fat: 27 (11%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 5.4mg		2 %
Sodium 458.5mg		16 %
Potassium 671.8mg		18 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 12g	48 %
	Sugars, other 28.3g
Protein 14.3g		20 %
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.

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Calories per serving: 243

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