Chicken and Tomato Rice Soup

Name: Chicken and Tomato Rice Soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 24 ounces boneless skinless chicken breasts; 1 yellow onion, finely chopped; 3 carrots, peeled and sliced 1/4 inch thick; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 cup long grain rice; 4 cups chicken stock; 1 (28 ounce) can diced tomatoes; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1/4 cup fresh parsley, chopped; 2 celery ribs, sliced 1/4 inch thick

Submitted by dmanmont

"An 8 minute pressure cooker soup full of flavor."

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Ready In:: 18mins
Ingredients:: 13
Serves:: 6

ingredients

1 tablespoon olive oil
24 ounces boneless skinless chicken breasts
1 yellow onion, finely chopped
3 carrots, peeled and sliced 1/4 inch thick
3 garlic cloves, minced
1 teaspoon dried thyme
1 cup long grain rice
4 cups chicken stock
1 (28 ounce) can diced tomatoes
1 ¹⁄₂ teaspoons salt
1 teaspoon black pepper
¹⁄₄ cup fresh parsley, chopped
2 celery ribs, sliced 1/4 inch thick

directions

Pre-heat pressure cooker on the Brown setting.
Dice chicken into bite-size pieces.
Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper.
Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes.
Stir in the rice, and pour in the stock and tomatoes.
Season with salt and pepper to taste.
Lock lid in place, and cook on HIGH for 8 minutes.
Reduce the pressure with the quick-release method, and carefully remove the lid.
Add the parsley, adjust seasoning if needed and serve.