Chicken Cucumber Soup
This soup can be prepared up to two days in
advance.
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1. In a 6-quart or larger pressure cooker, add all
ingredients except sour cream, (Onion studded
with cloves and bay leaf). Season with salt and
pepper.
2. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 30 to 35 minutes.
3. Remove from heat and use Natural Release
Method, see page 10.
4. Remove chicken. When cool enough to
handle, carve meat off bone and cut meat into
bite-size pieces.
5. Puree vegetables in a food processor, blender
or mill.
6. Return mixture to pan and stir in sour cream.
7. Add meat and reheat.
8. Serve in bowls and garnish with dill.
Makes 8 to 10 servings
Approximate Nutritional Analysis Per Serving:
152 calories / 13g protein / 14g carbohydrates / 5g fat
2g dietary fiber / 41mg cholesterol / 82mg sodium
1
/2pound potatoes,
peeled and
chopped
6 ribs celery, sliced
3 carrots, peeled and
chopped
3 cucumbers,
peeled, seeded
and chopped
1 chicken (about 21
/2
pounds)
1 onion, peeled
3 whole cloves
1 bay leaf
Salt and freshly
ground black
pepper
12 cups vegetable or
chicken stock
3/4cup sour cream
Fresh dill for
garnish
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