COOKS ESSENTIALS K41143 - Chicken and Tomato Rice Soup

4
1 tablespoon olive oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
salt and freshly ground black pepper
1 onion, finely chopped
3 carrots, peeled and sliced ¼-inch thick
2 ribs celery, sliced ¼-inch thick
3 cloves garlic, minced
1 teaspoon dried thyme
1 cup long-grain rice, like basmati
4 cups chicken stock
1 (28 ounce) can diced tomatoes
1½ teaspoons salt
freshly ground black pepper
¼ cup chopped fresh parsley
Chicken and Tomato Rice Soup
Directions
1. Pre-heat the pressure cooker on the BROWN setting.
2. Add the olive oil and brown the chicken pieces briefly, seasoning with salt and pepper. Add the
onion, carrots, celery, garlic and thyme and sauté for another 2 to 3 minutes.
3. Stir in the rice and pour in the stock and tomatoes. Season with salt and freshly ground black
pepper and lock the lid in place.
4. Pressure cook on HIGH for 8 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to
taste again with salt and pepper, and stir in the fresh parsley.
5
Serves 6 to 8