Ingredients

• For the Chicken:
• 1 lb. chicken (I like boneless, skinless breasts)
• 1 stalk celery, cut into thirds
• half of a lemon, sliced
• handful of fresh parsley
• 1/4 teaspoon each salt and pepper
• 2 bay leaves
• 3 sprigs thyme
• 1 cup water
• 1/2 cup chicken broth
• For the soup:
• 1 onion, diced
• 2 cloves garlic
• 1/3 cup white wine
• 3 carrots, sliced into rounds
• 6 cups chicken broth
• 1/2 - 3/4 cup orzo pasta, uncooked
• 3 egg yolks
• 2 - 3 tablespoons fresh lemon juice
• salt and pepper, to taste
• 2 tablespoons fresh parsley, minced
• 1 1/4 teaspoon fresh thyme
• 2 - 3 large handfuls of fresh baby spinach, chopped

Directions

1. For the chicken:

2. Combine all the ingredients in a 5 liter pressure cooker. If the chicken is frozen, that is okay. Bring the mixture to a boil. Secure the lid and bring to high pressure. Once high pressure is achieved, cook for 20 minutes (for thawed) or 30 minutes (for frozen chicken).

3. Remove from heat and let pressure release completely before opening the lid. Let the chicken cool until it is cool enough to handle. Shred and set aside.

4. For the Soup:

5. Add 1 tablespoon of olive or canola oil in a large dutch oven. Saute the onion over medium-high heat until golden and tender. Add the garlic and saute for 1 minute more.

6. Add the white wine and cook for 2 minutes. Stir in the broth and carrot. Bring to a boil. Meanwhile, whisk the egg yolks and lemon together. Add 1 cup of hot broth from the dutch oven very slowly to the egg yolk mixture, whisking as you pour. Then, transfer the mixture to the dutch oven. Stir in the orzo.

7. Continue cooking over medium-low until the pasta and carrots are tender. Just before serving, season to taste with salt and pepper. Add the thyme, parsley, and spinach. Serve immediately.

Email to a friend | Print this recipe | Back