Ingredients Jump to Instructions ↓

  1. 1 Tablespoon butter or oil

  2. 3-1/2 cups thinly sliced leeks or coarsely chopped onions

  3. 4 cups water

  4. 3 pound chicken parts, preferably thighs, skinned

  5. 3 large ribs celery, cut into 1-inch slices

  6. 4 large carrots, peeled and cut into 1-inch chunks

  7. 1/2 cup pearl barley, rinsed

  8. 2 large bay leaves

  9. 1/4 teaspoon dried thyme leaves

  10. Salt to taste

  11. 4 cups chicken broth

  12. 1-1/2 pounds fresh spinach, trimmed, chopped, and thoroughly rinsed, or 2 10-ounce packages frozen chopped

  13. 1/4 cup minced fresh dill

  14. 4 to 5 Tablespoons freshly squeezed lemon juice (from 2 juicy lemons)

Instructions Jump to Ingredients ↑

  1. Over medium-high heat, heat the butter in the pressure cooker until it begins to foam. Cook the leeks , stirring frequently, until they soften, about 5 minutes. (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.) Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley , bay leaves, thyme , and salt.

  2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick-release the pressure by setting the cooker under cold, running water. Remove the lid, tilting it away from you to allow any excess steam to escape.

  3. With a slotted spoon, transfer the chicken parts to a cutting board. Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.

  4. Spoon off any fat visible on the surface. Remove the bay leaves and discard. Stir in the chicken broth and salt to taste and bring to a boil. Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.

  5. When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces. Return to the cooker. When the chicken is good and hot, turn off the heat and stir in the dill , lemon juice, and salt to taste.

  6. Yield: 6 to 8 servings Variation Thai-Inspired Chicken Soup:

  7. Substitute one 14-ounce can unsweetened coconut milk for 2 cups of the water. Omit the thyme and cook the soup with the finely chopped bulbs of 2 stalks fresh lemongrass. You may add 4 to 6 ounces small, shelled shrimp at the end and boil over medium heat until they turn pink, 1 to 2 minutes. Substitute cilantro or basil for the dill and use lime juice instead of lemon. Season with Japanese soy sauce (tamari or shoyu) instead of salt.

  8. Note: If you cannot find fresh lemongrass, look for Thai Kitchen's lemongrass bottled in a light brine. Do not use dried lemongrass.

  9. Recipe Source: The Pressured Cook by Lorna Sass (William Morrow)

  10. Reprinted with permission.


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