Recipe: Saffron Chicken Vegetable Soup (pressure cooker)

SAFFRON CHICKEN VEGETABLE SOUP

1 pound meaty skinless chicken pieces (up to 1 1/4 lbs)
1 1/3 cups celery (2 stalks), cut in 3-inch pieces
1 cup coarsely chopped onion
1 cup carrots (1 medium), cut in 3-inch pieces
4 cloves garlic
3/4 teaspoon salt
3/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
4 cups water
1/8 teaspoon saffron powder (or 1/2 teaspoon ground turmeric)
1/4 teaspoon crushed red pepper (optional)
1 cup frozen peas
1 cup cooked wild rice (or regular rice)
1/3 cup tomato (1 small), seeded and chopped
1/4 cup thinly sliced green onions (2)

In a 4 or 6 quart pressure cooker place chicken pieces, celery, onion, carrot, garlic, parsley, cloves, salt, thyme, black pepper, and water. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 8 minutes. Use a quick release method to reduce pressure. Carefully remove lid.

Remove chicken. Pour stock through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and return strained stock to cooker.

Add saffron or turmeric and crushed red pepper, if desired. Bring to boiling.

Add peas. Reduce hat to low. Cover loosely (do not lock lid) and cook about 5 minutes or until peas are tender.

Meanwhile, remove meat from bones and cut into bite-size pieces. Discard bones. Stir chicken, rice, tomato, and green onions into soup and heat through.

Makes 4 main-dish servings (6 1/2 cups)
Source: Better Homes and Gardens Pressure Cooker Cookbook