Chicken Asparagus Soup

Prep 15 min

Cook 35 min

Ready in 50 min

This light, comforting soup is the perfect way to incorporate fresh spring veggies into your meals. And it’s so easy to make in a pressure cooker!

Ingredients

2 tbsp (30 mL) butter
1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
2 leeks, washed and thinly sliced
2 carrots, peeled and sliced
¼ cup (60 mL) flour
4 cups (1 L) low-sodium chicken broth
¾ cup (175 mL) wild rice
8 oz. (250 g) asparagus, trimmed and cut into bite-size pieces
1½ cups (375 mL) frozen peas
½ cup (125 mL) half & half
1 lemon
2 tbsp (30 mL) parsley, minced
Optional: Crusty bread, black pepper

Directions

Set the Deluxe Multi Cooker to SEAR on high for 20 minutes. Melt the butter in the inner pot. Add the chicken and cook until browned on all sides, about 5–7 minutes. Add the leeks and carrots, cook until the veggies begin to soften, about 5–7 minutes.
Sprinkle in the flour and cook, stirring occasionally, for 4 minutes. Pour in the broth while stirring constantly. Add the rice and asparagus and press CANCEL.
Set to WHOLE GRAINS for 10 minutes. Press start. When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL.
Set to SEAR on high for 10 minutes and add the peas and half & half. Let the soup simmer for 5 minutes, or until the peas are cooked. Press CANCEL and juice the lemon into the soup.
Stir in the parsley and serve with crusty bread and black pepper, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 320, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 80 mg, Sodium 510 mg, Carbohydrate 35 g, Fiber 5 g, Sugars 6 g (includes 0 g added sugar), Protein 25 g