CHICKEN SOUP MAKES 5-10 SERVINGS
1 ½ TABLESPOONS OLIVE OIL.
1 ½ LBS. BONELESS CHICKEN THIGHS, SKINNED.
1 MEDIUM ONION CHOPPED.
2 SMALL CARROTS, SLICED INTO ½ INCH PIECES
2 MEDIUM CELERY STOCKS WITH LEAVES, CUT INTO ¼ INCH SLICES
3 CUPS OF WATER
1 ½ CUPS CANNED CHICKEN BROTH
1/8 TEASPOON POULTRY SEASONING
1 SMALL BAY LEAF
3/8 TEASPOON SALT, PLUS MORE TO TASTE
1/8 TEASPOON GROUND BLACK PEPPER, PLUS MORE TO TASTE
¾ CUP ORZO
1 ½ TEASPOONS CHOPPED PARSLEY
IN THE PRESSURE COOKER HEAT 1 TABLESPOON OF OLIVE OIL OF MEDIUM HEAT.
ADD CHICKEN AND BROWN, TURNING ONCE, ABOUT 5 MINUTES. TRANSFER CHICKEN
TO PLATE. ADD REMAINING OLIVE OIL TO THE PRESSURE COOKER AND HEAT. ADD
ONIONS, CARROTS AND CELERY. COOK UNTIL VEGETABLES BEGIN TO SOFTEN, STIR-
RING OCCASIONALLY. STIR IN WATER, BROTH AND POULTRY SEASONING, BAY LEAF,
SALT AND PEPPER. SCRAPE OFF BITS THAT MAY BE STUCK TO THE BOTTOM.
RETURN CHICKEN TO THE PRESSURE COOKERS. PLACE LID ON THE PRESSURE
COOKER AND LOCK. SET PRESSURE HOLDING TIME FOR 8 MINUTES. AFTER 8 MIN-
UTES, RELEASE THE STEAM. REMOVE LID AND TRANSFER CHICKEN TO THE CUTTING
BOARD. SKIM ANY FAT FROM COOKING LIQUID. BRING CONTENTS IN THE PRESSURE
COOKER TO A BOIL (COOKING UNCOVERED) SEASON TO TASTE WITH SALT AND PEP-
PER. STIR IN ORZO AND PARSLEY. COOK UNTIL ORZO IS AL DENTE.
CUT CHICKEN INTO SMALL PIECES. RETURN TO SOUP AND HEAT. SERVE HOT.
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