Be sure to use bone-in chicken here--it enhances the flavor of the broth, and the bones are easy to remove after cooking. This healthy chicken soup can be made in an Instant Pot or pressure cooker.

Patsy Jamieson
Source: Diabetic Living Magazine, Winter 2020

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Recipe Summary

active:
40 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a multicooker using the Saute setting. Add onion and celery; cook, stirring occasionally, until softened, 3 to 5 minutes. (Adjust temperature as necessary by pressing the Saute button for more or less heat.) Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth, chicken, carrots, and parsnips.

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  • Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 8 minutes (or follow manufacturer's directions to pressure-cook for 8 minutes).

  • When pressure-cooking is complete, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Check for doneness: an instant-read thermometer inserted in the thickest part of the chicken should register at least 165F and the barley and vegetables should be tender. (If necessary, switch to the Saute setting and cook until everything is done.)

  • Using tongs, transfer the chicken to a clean cutting board. When it is cool enough to handle, remove and discard the skin and bones. Shred or cut the chicken into bite-size pieces; return to the soup and heat through using the Saute setting, if necessary. Stir in dill, lemon juice, salt, and pepper. Serve with lemon wedges, if desired.

Tips

Equipment: 6-qt. or larger multicooker

Nutrition Facts

219 calories; protein 16.7g 34% DV; carbohydrates 28.8g 9% DV; exchange other carbs 2; dietary fiber 6.5g 26% DV; sugars 5.6g; fat 4.2g 6% DV; saturated fat 0.8g 4% DV; cholesterol 33.8mg 11% DV; vitamin a iu 7996.1IU 160% DV; vitamin c 15.2mg 25% DV; folate 51.4mcg 13% DV; calcium 55.5mg 6% DV; iron 1.6mg 9% DV; magnesium 46.3mg 17% DV; potassium 529.3mg 15% DV; sodium 320.1mg 13% DV.