Chicken and Rice Soup

A bowl of chicken rice soup, shown with fresh parsley garnishes and lemon and bread on the background.

This chicken and rice soup with lots of veggies, fennel seeds and Italian seasonings is so easy to cook in the pressure cooker. It makes for a perfect dinner on a cold day or when you're not feeling well.

Course Main Course

Cuisine Mediterranean

Keyword Chicken and rice soup, chicken and rice soup with fennel seeds, pressure cooker chicken and rice soup

Prep Time 10

Cook Time 15

Pressurizing/Depressurizing The Pot 20

Total Time 45

Servings servings

Calories 345kcal

Author Sonila

Equipment

1 Pressure Cooker

Ingredients

3 carrots
1 yellow onion you can replace with white too
2 celery ribs
0.5 red bell pepper
3 garlic cloves
1.2 lbs chicken breasts recipe would work with anything from 1 lb to 1.5 lbs
1 tsp sea salt
0.5 tsp black pepper
0.5 tsp paprika
1 tsp Italian seasoning
0.5 tsp fennel seeds
1 cup fresh Italian parsley
2 tbsps olive oil
4 cups chicken stock
1.5 cups water
1 cup jasmine rice
1 lemon

Instructions

Peel and chop carrots and onion. Dice red bell pepper and celery. Mince garlic and set all these aside.
Season chicken breasts on both sides with salt, black pepper and paprika.
Use the saute function in the pressure cooker. Add olive oil and start browning the chicken, about 3-4 minutes each side. Once browned on both sides, remove chicken breasts from pressure cooker and place on a platter.
Add onions, garlic, carrots, celery and bell pepper to pressure cooker. Saute for about 4-5 minutes until the vegetables are soft. You can add fennel seeds here at this point as well so they can release more flavor.
While the veggies are sauteing, dice the chicken in bite size pieces.
Add the chicken back to the pot, add chicken stock, water, rice, Italian seasoning, fresh parsley and check for salt. Squeeze half a lemon and add the juice in too.
Close the lid of the pressure cooker. Set on High poultry setting for 15 minutes. It will take about 10 minutes to pressurize, then the countdown starts to the 15 minutes.
Once soup has finished cooking, let the pot depressurize naturally. Then you can remove the lid and check for flavor, adjust salt/pepper to your taste.
Serve and garnish with more parsley, lemon slices or your favorite soup garnishes!! Add crusty baguettes or dinner rolls to serve the soup with:). Enjoy!

Notes

For a richer flavor, use homemade chicken stock or chicken broth.
Stovetop : it will take about 30 minutes to cook.
Slow - Cooker : this soup will take about 5.5 hours to cook.

Nutrition