Lemony Chicken Soup with Spinach

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 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.