Recipes Pressure Cooker Italian Chicken Soup 4.8 (106) 84 Reviews 10 Photos This recipe was given to me by my mom, but I've also tweaked it. I can't guarantee that it isn't from a cookbook somewhere--mom can't remember where it came from--but it's an old family favorite and a great soup for a fall day. Made in a pressure cooker, it takes approximately 20 minutes for a full, hearty meal. This soup also freezes beautifully. Recipe by Julie M Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 2 teaspoons olive oil 4 Italian turkey sausage links, casings removed 1 medium onion, diced 3 cloves garlic, minced ½ cup pearl barley 1 cup green lentils 1 bone-in chicken breast half, skin removed ½ cup chopped fresh parsley 3 cups chicken stock 1 (15 ounce) can chickpeas (garbanzo beans), drained 1 (16 ounce) bag fresh spinach leaves, chopped 1 cup mild salsa Directions heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary. Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving. I Made It Print Nutrition Facts (per serving) 245 Calories 3g Fat 37g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 245 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 3% Cholesterol 16mg 5% Sodium 527mg 23% Total Carbohydrate 37g 14% Dietary Fiber 13g 45% Total Sugars 3g Protein 17g Vitamin C 25mg 124% Calcium 100mg 8% Iron 5mg 26% Potassium 755mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved