- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 510 kcal
Quick summary
“Creamy chicken soup combines shredded chicken breast cooked in a pressure cooker with soft white rice, tender carrot rounds, and crispy celery stalks in an aromatic broth. A cozy and nutritious soup for mild nights.”
What you need to know
- Cooking the chicken under pressure for 30 minutes extracts collagen and aromatic compounds that thicken the broth.
- The rice cooked in the concentrated broth releases starch gradually, giving a velvety consistency to the chicken soup.
- The addition of celery and carrot balances the rich base with vegetable freshness and herbal notes in the final dish.
Ingredients
Main
- 1 kg boneless chicken breast
- 1 cup of rice
- 2 liters of water
- 1 chopped onion
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 stalk of chopped celery
- Salt and pepper to taste
- Parsley to taste to finish
- For an even richer flavor, add a little turmeric to the broth.
- If you prefer, substitute the chicken with turkey breast.
- You can add vegetables like zucchini for an extra touch of flavor.
- Rice can be replaced by quinoa for a healthier option.
Instructions
Principal
- Start by cooking the chicken in the pressure cooker with water, onion, and garlic for about 30 minutes after reaching pressure.
- While the chicken cooks, prepare the other ingredients.
- After the time is up, remove the chicken, shred it, and set aside, keeping the broth in the pot.
- Add the rice to the broth and cook for 10 minutes.
- Incorporate the shredded chicken and carrot, and let it cook until the rice is tender.
- Add the celery, adjust the salt and pepper to your taste.
- Finish with chopped parsley to give freshness to the dish.
- Serve hot and enjoy!
Chef's tips
- Shred the chicken breast while still hot using two forks or a mixer to obtain fine and loose fibers.
- Keep the pot semi-covered after adding the rice so that the starch thickens the liquid without drying out quickly.
- Add the fresh chopped parsley only after turning off the heat to preserve the perfume and vibrant green.
Variations
- Add 1 teaspoon of turmeric powder to the sauté to give it a yellow color and earthy aroma.
- Incorporate 1 cup of small zucchini or chayote cubes along with the carrot to add more vegetables to the soup.
- Add drops of freshly squeezed lemon juice over each individual steaming plate when serving.
Substitutions
- Chicken breast can be replaced by boneless thighs for a broth with a higher fat content.
- Traditional white rice can be swapped for pre-cooked brown rice or washed quinoa grains.
- The chopped celery stalk can be replaced by thinly sliced leeks while maintaining the fresh aroma.
How to store
Store the chicken soup in a closed container in the refrigerator for up to 3 days. As the rice continues to absorb liquid while resting, add 1/2 cup of boiling water or homemade broth when reheating in the pan over low heat.
Can it be frozen?
The chicken soup can be frozen in hermetic jars for up to 60 days in the freezer. When defrosting over low heat, stir carefully and add a little water, as the rice grains tend to become softer in the process.
What to serve with
It pairs very well with slices of crusty French bread with butter, grated parmesan cheese, and whole grain toast. To accompany, bet on mineral water with gas and lemon or cups of chamomile tea.
Frequently asked questions
How to quickly shred 1 kg of chicken?
After the pressure is released, drain half the broth, cover the pressure cooker, and shake vigorously for 20 seconds.
Why put the celery in the final stage of cooking?
The celery maintains slight crunch and citrus freshness when cooked briefly in the last 5 minutes of heat.
The chicken soup dried up in the pot after cooling, what to do?
Just add 1 to 2 cups of hot water or vegetable broth and heat over low heat, stirring slowly.
Can I use bone-in chicken breast in this recipe?
Yes, the bones add even more flavor and gelatin to the broth; discard them when shredding the meat.
You might also like
