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. Source: Diabetic Living Magazine, Winter 2020

Patsy Jamieson
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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

218 calories; 4.2 g total fat; 0.8 g saturated fat; 34 mg cholesterol; 320 mg sodium. 529 mg potassium; 28.8 g carbohydrates; 6.5 g fiber; 6 g sugar; 16.7 g protein; 7996 IU vitamin a iu; 15 mg vitamin c; 51 mcg folate; 56 mg calcium; 2 mg iron; 46 mg magnesium;