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Pressure Cooker Chicken Soup with Parsnips, Celery and Leeks Recipe

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This recipe for Pressure Cooker Chicken Soup with Parsnips, Celery and Leeks, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


1 1/2 # skinless, boneless chicken breasts cut into 1/2" dice
1 medium onion, chopped
1/4 # parsnips, peeled and diced
1 celery stalk, diced
1 large leek, white and light green part only, cleaned and
6 c. chicken broth
1 1/2 t. kosher salt
Freshly ground black pepper
1 t. finely chopped lemon zest
1 c. raw baby spinach leaves
2 eggs, beaten
1 c. cooked brown rice
1 lemon, thinly sliced for garnish
Chopped flat-leaf parsley for garnish

Place chicken breasts, onion, parsnips, celery, leek, chicken
broth, salt, pepper to taste, and lemon zest in a pressure
cooker and turn to high heat. Secure the lid and bring the
pressure cooker to high pressure. Reduce the heat to low
and set a timer for 12 minutes.
When cooking is complete, turn off the heat and release the
pressure, following the manufacturer's instructions. Remove
the lid. Add the spinach and drizzle with the beaten eggs,
stirring while adding. When the spinach has wilted and the
eggs have set, taste and adjust the seasonings. Stir in the
rice. Ladle into bowls and garnish with parsley and lemon

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