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    Italian Chicken Soup

    Source of Recipe


    1/2 pound Italian sausage, casing removed, crumbled
    3/4 cup diced onion
    1/2 cup pearl barley
    3 cloves garlic
    3 quarts chicken stock
    1 cup lentils
    1 chicken breast, split with bone, uncooked
    1/2 cup parsley, chopped
    1 can (15 oz.) garbanzo (chick peas) and juice
    1/2 - 1 lb. fresh or frozen spinach
    1 cup mild to medium salsa
    2 tablespoons olive oil

    Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and
    set aside. Add one tablespoon olive oil to pressure cooker and
    saute onion and garlic. Do not brown. Add barley and sauce one
    minute. Add browned sausage, lentils, uncooked chicken breast and
    parley to cooker then add enough chicken stock to cover ingredients
    in cooker. Close lid, bring to high pressure then lower heat on
    stove and cook for 9 minutes. Remove from heat and release pressure
    cooking cold-water release method according to manufacturer's
    directions (or if time allows, pressure can be released naturally).
    Open cooker. Remove chicken, shred meat and return to cooker. Add
    remaining chicken stock, beans, spinach and salsa to soup mixture
    and heat thoroughly.




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