Chicken, Linguisa, And Vegetable Soup

Recipe Ingredients

6		Boned skinned chicken thighs - fat trimmed
		= (abt 1 lb total)
3/4 lb	340g / 11oz	Linguisa sausage
2		Onions - (1 1/4 lbs total) - peeled, and
		Thinly sliced
1 1/2 cups	165g / 5.8oz	Thinly-sliced carrots
2 cups	220g / 7.8oz	Thinly-sliced celery
2		Fat-skimmed chicken broth
1/2 lb	227g / 8oz	Roma tomatoes - rinsed, cored,
		And diced
2 cups	474ml	Thinly-sliced cabbage
1 teaspoon	5ml	Grated lemon peel
1		Frozen peas - (10 oz)
3 tablespoons	45ml	Lemon juice
1/3 cup	13g / 0.5oz	Finely-chopped fresh mint leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

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.

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.

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

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

This recipe yields 8 servings.

Per serving: 343 cal., 52% (180 cal.) from fat; 24 g protein; 20 g fat (6.8 g sat.); 17 g carbo (4.6 g fiber); 453 mg sodium; 76 mg chol.

Source:
Sunset Magazine, February 1999

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