Chicken and rice soup with vegetables by Magefesa USA

Chicken and rice soup with vegetables. (9)


  • 1 1/2 lbs. Skinless chicken breasts, chopped
  • 1/2 cup round white rice
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 small zucchini, diced
  • 8 mushrooms, sliced
  • 2 ripe tomatoes
  • 1 stalk celery, diced
  • 1 tbsp. olive oil
  • 1 tsp. dried basil
  • Salt and pepper to taste
  • 6 cups poultry stock


Heat oil in Magefesa pressure cooker; let onion, carrot and celery brown for 4-5 minutes. Add chicken and brown lightly. Add mushrooms, tomatoes and rice. Pour hot chicken stock over it and season to taste. Sprinkle basil to taste. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6-8 minutes. Once time has elapsed, remove pressure cooker from heat source and release steam using the natural release method. Remove lid, add zucchini and pressure cook over medium heat for 5 more minutes-there is no need to close the unit again-. Adjust seasonings and let rest for a few minutes before serving.



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