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Lentil Soup
Makes 8 cups
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1 tablespoon olive oil medium onion, chopped, about 1 cup medium carrot, cut into ¼-inch dice, about 1 cup cloves garlic, thinly sliced bay leaf pound dried brown lentils
5 cups chicken broth
1¼ teaspoons kosher salt
¼
½ teaspoon ground black pepper teaspoon lemon juice
Chicken Soup with
Noodles
This soothing soup is chock full of chicken and veggies.
Makes about 10 cups
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3
1
1
2 teaspoon unsalted butter teaspoon olive oil small onions, finely chopped, about 1½ cups medium carrots, sliced into
¼-inch rounds, about 3 to 4 cups ribs celery, cut into ¼-inch dice, about 1 cup
3 to 4 pounds mixed chicken breasts and thighs, bone in, skin removed
½
1 teaspoon kosher salt sprig fresh parsley
1 sprig fresh thyme
5½ cups chicken broth
1 to 2 cups medium egg noodles
1 cup frozen peas (thaw while preparing soup)
Place oil in the cooking pot of the Cuisinart ™
Electric Pressure Cooker. Select Sauté. Allow oil to heat for a few minutes and then stir the chopped onions into the pot. Sauté for about
1 to 2 minutes, until onions start to soften.
Stir in the carrots. Sauté vegetables for about
4 minutes, stirring occasionally, until soft and slightly golden. Stir in garlic and sauté for another minute or two, until garlic becomes aromatic.
Add bay leaf, lentils, and chicken broth to the cooking pot. Lock lid in place. Select High
Pressure. Set timer for 8 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
Remove and discard bay leaf. Stir in salt, pepper, and lemon juice. Taste and adjust seasonings accordingly. Serve immediately.
Note: Vary the soup by adding chopped fresh spinach or serve with freshly grated Parmesan cheese.
Nutritional information per serving (one cup):
Calories 110 (16% from fat) • carb. 16g • pro. 7g
• fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g
Place the butter and oil in the cooking pot of the Cuisinart ™ Electric Pressure Cooker. Select
Sauté. Once butter begins to sizzle, stir the chopped onions into the cooking pot. Sauté for about 1 to 2 minutes, until onions begin to soften and become translucent. Stir in the carrots and celery. Sauté vegetables for about
5 minutes, stirring occasionally. The vegetables will pick up some color but keep stirring so they do not become too brown.
Toss skinless chicken pieces with the kosher salt. Add chicken, parsley, thyme, and chicken broth to cooking pot. Lock lid in place. Select
High Pressure. Set timer for 8 minutes. When audible beep sounds wait 5 minutes and then use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
Remove chicken pieces and reserve in a stainless bowl. Remove herbs and discard.
When chicken is cool enough to handle, remove meat from bones and either chop or shred and return to pot. Select Browning. Once mixture comes to a boil, select Simmer and add noodles. Cook noodles according to package directions. Once noodles have cooked, turn off, stir in peas and serve.
Nutritional information per serving (one cup):
Calories 236 (26% from fat) • carb. 16g • pro. 26g
• fat 7g • sat. fat 2g • chol. 75mg • sod. 440mg
• calc. 53mg • fiber 3g
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