Around the world in chicken soup: Here's how the elixir is enjoyed in 7 delicious cultures
A global-style chicken soup rich with bone-in thighs, basmati rice, turmeric, cinnamon, and cardamom, all simmered under pressure and finished with lemon and fresh herbs.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 tablespoon Olive oil for sautéing
- 1 Large onion chopped
- 3 Garlic cloves minced
- 1.5 lb Bone-in chicken thighs
- 1 teaspoon Turmeric
- ½ teaspoon Cinnamon
- ½ teaspoon Ground cardamom
- 6 cups Chicken broth
- ½ cup Basmati rice
- 1 Carrot diced
- ¼ cup Parsley chopped
- ¼ cup Dill chopped
- 1 Lemon juiced
- to taste Salt and pepper
Instructions
Instructions
- Heat olive oil in the pressure cooker on medium. Add chopped onion and sauté for 5 minutes until softened.
- Add minced garlic and stir for 1 minute until fragrant.
- Add chicken thighs and brown on all sides, about 5 minutes total.
- Sprinkle with turmeric, cinnamon, and cardamom. Stir to coat evenly and release aromas.
- Pour in the chicken broth and bring to a boil.
- Lock the lid, wait for float valve to rise, then lower heat and cook under pressure for 20 minutes.
- Quick release pressure. Open lid and add basmati rice and diced carrot.
- Close lid and pressure cook for another 15 minutes.
- Quick release again. Remove chicken, shred, and return it to the pot.
- Stir in chopped parsley, dill, lemon juice, and season with salt and pepper to taste.
- Stir well and serve hot.
Notes
You can freeze leftovers and reheat later for easy meals. Fresh herbs go in last to keep flavors bright.