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Chicken, Linguisa and Vegetable Soup
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
8
6 boned, skinned chicken thighs
3/4 lb linguisa sausage
2 onions, thinly sliced
1-1/2 cups carrots, thinly sliced
2 cups celery, thinly sliced
2 litres chicken broth
2 litres Roma tomatoes, cored and diced
2 cups cabbage, thinly sliced
1 tsp grated lemon peel
1-1/4 cups peas
3 Tbsp lemon juice
1/3 cup fresh mint leaves, chopped
Salt
Pepper
Method/Steps
1. Rinse chicken and cut into 1 inch cubes. Cut linguisa into 1/2 inch slices.
2. In a 6 litre pressure cooker set over high heat, stir linguisa until lightly browned, about 5 minutes. Transfer to a bowl.
3. Discard all but 1 Tbsp fat from the pressure cooker. Add onions, carrots and celery. Stir occasionally until onions are limp, about 5 minutes. Add broth, chicken, linguisa with juices, tomatoes, cabbage and lemon peel.
4. Seal cooker. Follow manufacturere's instructions. Bring to maximum pressure; adjust heat to stabilize cooking rate. Cook 10 minutes. Release pressure quickly, running cold water over pan.
5. Open pan, add peas, lemon juice and mint. Stir occasionally over high heat until simmering. Season to taste.
Wine and Spirits Match
Enjoy Pinot Noir or Chardonnay with this delicious soup.