Name: Chicken & rice soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 large_piece (200g) brown onion, chopped finely; 1/3 cup (65g) white long-grain rice; 1 large_piece (220g) tomato, chopped finely; 1 tablespoon pickled jalapeño chillies, drained, finely chopped,; 1 cup fresh coriander (cilantro), coarsely chopped; 1 large_piece (320g) avocado, chopped finely; 1/2 (800g) whole uncooked chicken; 1 medium_piece (120g) carrot, halved; 1 small_piece (80g) brown onion, halved; 1 (150g) stalk celery, halved; 1 teaspoon black peppercorns; 1.5 litre (6 cups) water

Ingredients

2 teaspoon olive oil

1 large_piece (200g) brown onion, chopped finely

1/3 cup (65g) white long-grain rice

1 large_piece (220g) tomato, chopped finely

1 tablespoon pickled jalapeño chillies, drained, finely chopped,

1 cup fresh coriander (cilantro), coarsely chopped

1 large_piece (320g) avocado, chopped finely

1/2 (800g) whole uncooked chicken

1 medium_piece (120g) carrot, halved

1 small_piece (80g) brown onion, halved

1 (150g) stalk celery, halved

1 teaspoon black peppercorns

1.5 litre (6 cups) water

Method

1.Make chicken stock. Combine ingredients in a 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure according to manufacturer’s instructions. Reduce heat to stabilise pressure; cook 15 minutes. Release the steam pressure according to manufacturer’s instructions, remove lid. Strain stock into a large heatproof bowl. Reserve chicken, discard solids.

2.Discard skin and bones from chicken, shred meat coarsely.

3.Heat oil in a 6-litre (24-cup) pressure cooker, cook onion, stirring, until soft. Add rice, stir to coat in onion mixture. Add stock, secure lid. Bring cooker to high pressure according to manufacturer’s instructions. Reduce heat to stabilise pressure, cook for 5 minutes.

4.Release the steam pressure according manufacturer’s instructions, remove lid. Return chicken to cooker with tomato and chilli, simmer, uncovered, until hot. Stir in coriander, season to taste.

5.Serve soup topped with avocado.

Always check the manufacturer’s instructions before using a pressure cooker.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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