Chicken & Barley Soup
Ingredients:
2 x skinless Chicken Fillets
1 x packet of Soup Mix (Barley, Peas & Red Lentils)
1/2 cup of frozen Green Beans
1/2 cup of frozen Corn
Salt
Grinded Black Pepper
Robinson Chicken Spice
1/2 tsp Cane Pepper
Method:
In a pressure cooker place the two skinless chicken fillets pieces, you do not have to defrost them, start from frozen.
Pour a cup of boiling water over them, just so the chicken pieces are covered.
Add some salt and the Robinson Chicken spice and put the pot on to the highest heat and pressure cook for a couple of minutes.
I opened the pot after the pot had steamed for about 5min to see how "defrosted" the chicken was and put it on again for another 5 to 8min.
Once the chicken has cooked through and is lovely and tender, remove from the pot, taking two forks start pulling the fillets to shreds.
Don't disintegrate the chicken, just make ribbon strips.
Put into a container and set aside for later.
In the water that remains in the pressure cooker pot, pour in your packet of Barley, Peas and Lentil soup mix.
I used a packet of soup mix that does not need soaking, so you can just start cooking.
If you use the kind that needs soaking, it is best to put your soup mix in a bowl of water from early morning or even the night before and let it have a good soak before starting to cook with this lovely mixture.
Add a bit more water to the pot just to cover your soup mix. Don't start with to much water otherwise it could all just turn to mush.
Put the pot back onto the heat, not full heat, and start cooking. Once the pot is at full pressure and has cooked for about 10min, take of the heat and let the heat go completely down so you can open the pressure cooker. You will find this thick consistent liquid in the pot with beautiful barley that has expanded to a plump little seeds, the peas and lentils have made the glue to hold your soup together. Now add more water and cook up again for another 10min or so.
After taking the pot of the heat and opening it once all the pressure is gone, you add more water to the mixture (depending on how much soup you want to make, add water accordingly), the 1/2 cup of frozen green beans and the 1/2 cup of frozen corn.
Place back on the medium heat for another while, and let it steam up for about another 10min.
Take of the heat again and let the pressure go down to be able to open the pot (my pot has a safety clip, if there is pressure in the pot, it will not open).
Now you can add your shredded chicken ribbons and some more salt, a good helping of grounded black pepper, some more chicken spice and the 1/2 tsp of cane pepper.
Stir in the chicken and the spices into the soup mixture and serve.
A 7 serving soup pot
A very healthy bowl of goodness with everything cooked in it's own juices with no extra added oils or sauces, just some spices. But still has a delicious taste.
This new way of cooking has come with my mom's diabetes giving us a scare lately and we have had to take a look at the way we cook.
This was a new recipe that I made today cutting out anything that I normally would use the thicken my soups up with, like potato, but just cooking the soup mix up slower and steaming for a bit longer and cooking the liquid away and getting the mixture to a thick soup consistency.
She took her sugar reading 2 hours after the bowl of soup and it was a good 5.7 So I think this was a good start to a new way of cooking soup.
Enjoy!
Comments
Post a Comment