Ingredients

• 3 pound chicken parts, preferably thighs, skinned
• 3 large ribs celery, cut into 1-inch slices
• 4 large carrots, peeled and cut into 1-inch chunks
• 3 & 1/2 cups - thinly sliced leeks or coarsely chopped onions
• 1 & 1/2 pounds fresh spinach, trimmed, chopped, and thoroughly rinsed
• or two 10 ounce packages frozen chopped spinach
• 4 cups - chicken broth
• 1 tbsp - butter or oil
• 1/2 cup - pearl barley, rinsed
• 2 large bay leaves
• 1/4 tsp - dried thyme leaves
• 1/4 cup - minced fresh dill
• 4 to 5 tbsp - freshly squeezed lemon juice (from 2 juicy lemons)
• 4 cups - water, salt to taste

How to Make Lemony Chicken Soup with Spinach

• Over medium-high heat, heat the butter in the cooker until it begins to foam.
• Cook the leeks, stirring frequently, until they soften, about 5 minutes.
• (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.)
• Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme and salt.
• Lock the lid in place.
• Over high heat, bring to high pressure.
• Lower the heat to maintain high pressure and cook for 12 minutes.
• Quick-release the pressure by setting the cooker under cold, running water.
• Remove the lid, tilting it away from you to allow any excess steam to escape.
• With a slotted spoon, transfer the chicken parts to a cutting board.
• Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.
• Spoon off any fat visible on the surface.
• Remove the bay leaves and discard.
• Stir in the chicken broth and salt to taste and bring to a boil. Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.
• When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces.
• Return to the cooker.
• When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice and salt to taste.