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Chicken, Linguisa, and Vegetable Soup





Yields
Makes 8 servings

 6 boned, skinned chicken thighs (1 lb. total), fat-trimmed
 3/4 pound linguisa sausage
 2 onions (1 1/4 lb. total), peeled and thinly sliced
 1 1/2 cups thinly sliced carrots
 2 cups thinly sliced celery
 2 quarts fat-skimmed chicken broth
 1/2 pound Roma tomatoes, rinsed, cored, and diced
 2 cups thinly sliced cabbage
 1 teaspoon grated lemon peel
 1 package (10 oz.) frozen peas
 3 tablespoons lemon juice
 1/3 cup finely chopped fresh mint leaves
  Salt and pepper
Step 1
1

Rinse chicken and cut into 1-inch cubes. Cut linguisa into 1/2-inch slices.

Step 2
2

In a 6-quart pressure cooker over high heat, stir linguisa until lightly browned, about 5 minutes. With a slotted spoon, transfer to a bowl.

Step 3
3

Discard all but 1 tablespoon fat from pan. 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.

Step 4
4

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 10 minutes. Release pressure quickly, running cold water over pan.

Step 5
5

Open pan, add peas, lemon juice, and mint. Stir occasionally over high heat until simmering. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories343
% Daily Value *
Total Fat 20g26%

Saturated Fat 6.8g34%
Cholesterol 76mg26%
Sodium 453mg20%
Total Carbohydrate 17g7%

Dietary Fiber 4.6g17%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.