Chicken, Linguisa, and Vegetable Soup
More From Sunset
Amount per serving
- Calories: 343
- Calories from fat: 52%
- Protein: 24g
- Fat: 20g
- Saturated fat: 6.8g
- Carbohydrate: 17g
- Fiber: 4.6g
- Sodium: 453mg
- Cholesterol: 76mg
- 6 boned, skinned chicken thighs (1 lb. total), fat-trimmed
- 3/4 pound linguisa sausage
- 2 onions (1 1/4 lb. total), peeled and thinly sliced
- 1 1/2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- 2 quarts fat-skimmed chicken broth
- 1/2 pound Roma tomatoes, rinsed, cored, and diced
- 2 cups thinly sliced cabbage
- 1 teaspoon grated lemon peel
- 1 package (10 oz.) frozen peas
- 3 tablespoons lemon juice
- 1/3 cup finely chopped fresh mint leaves
- Salt and pepper
- 1. Rinse chicken and cut into 1-inch cubes. Cut linguisa into 1/2-inch slices.
- 2. In a 6-quart pressure cooker over high heat, stir linguisa until lightly browned, about 5 minutes. With a slotted spoon, transfer to a bowl.
- 3. Discard all but 1 tablespoon fat from pan. Add onions, carrots, and celery. Stir occasionally until onions are limp, about 5 minutes. Add broth, chicken, linguisa with juices, tomatoes, cabbage, and lemon peel.
- 4. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 10 minutes. Release pressure quickly, running cold water over pan.
- 5. Open pan, add peas, lemon juice, and mint. Stir occasionally over high heat until simmering. Add salt and pepper to taste.
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