Chicken, Linguisa, And Vegetable Soup Recipe
Servings: 8
Ingredients
- 6 x boned skinned chicken thighs fat trimmed (abt 1 lb total)
- 3/4 lb linguisa sausage
- 2 x onions - (1 1/4 lbs total) peeled, and thinly sliced
- 1 1/2 c. thinly-sliced carrots
- 2 c. thinly-sliced celery
- 2 quart fat-skimmed chicken broth
- 1/2 lb Roma tomatoes rinsed, cored, and diced
- 2 c. thinly-sliced cabbage
- 1 tsp grated lemon peel
- 1 pkt frzn peas - (10 ounce)
- 3 Tbsp. lemon juice
- 1/3 c. finely-minced fresh mint leaves Salt to taste Freshly-grnd black pepper to taste
Directions
- Rinse chicken and cut into 1-inch cubes. Cut linguisa into 1/2-inch slices.
- In a 6-qt pressure cooker over high heat, stir linguisa till lightly browned, about 5 min. With a slotted spoon, transfer to a bowl.
- Throw away all but 1 Tbsp. fat from pan. Add in onions, carrots, and celery. Stir occasionally till onions are limp, about 5 min. Add in broth, chicken, linguisa with juices, tomatoes, cabbage, and lemon peel.
- Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 10 min. Release pressure quickly, running cool water over pan.
- Open pan, add in peas, lemon juice, and mint. Stir occasionally over high heat till simmering. Add in salt and pepper to taste.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 44 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 166mg | 5% |
| Total Carbs 8.82g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.65g | 2% |
| Protein 2.43g | 4% |
