Chicken Soup with Rice and Vegetables

Difficulty: ★★★


  • 1 ½ lbs. Skinless chicken breast chunks
  • ½ Cup white round grain rice
  • 1 Medium onion, diced
  • 2 Carrots, diced
  • 1 Small zucchini, cubed
  • 8 Mushrooms, sliced
  • 2 Ripe tomatoes, grated
  • 1 Stalk celery, diced
  • 1 tbsp. Olive oil
  • 1 tsp. Dried basil
  • Salt and pepper to taste
  • 6 Cups poultry stock

Category: Main course


Heat oil in MAGEFESA pressure cooker; brown the onion, celery and carrots for about 4-5 minutes. Add chicken and brown lightly. Stir in mushrooms, tomatoes and rice.
Pour hot poultry stock over it, basil and season to taste. Close lid securely, select position I, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 8-10 minutes (Practika Plus, Qualix and Athenas models), 6-8 minutes (Nova model). Once cooking time has elapsed, remove the cooker from heat and release steam using the natural pressure release method. Cautiously open the lid following the instructions manual indications, add zucchini and cook over medium heat for 5 more minutes, there is no need to close the unit again as you do not want to overcook the zucchini. Adjust seasonings and allow soup to rest for a few minutes until is ready to serve.