Quick Chicken Soup

Makes about 14 cups

3    to 4 pounds boneless, skinless chicken
      thighs, cut into small pieces
8    cups chicken stock*
1½ teaspoons kosher salt
¼   teaspoon freshly ground black pepper
6    carrots, halved and thinly sliced
3    celery stalks, halved and thinly sliced
2    thyme sprigs
1    bay leaf
      chopped herbs, for garnish (parsley,
      cilantro, basil, etc.)
½   lemon, for finishing

Nutritional information per serving (1 cup):
Calories 137 (26% from fat) • carb. 3g • pro. 21g fat 4g • sat. fat 1g • chol. 81mg • sod. 701mg calc. 22mg • fiber 1g

1. Put the chicken and stock into the cooking
pot of the Cuisinart® Multicooker. Secure the
lid and select Soup. Set the pressure to High,
the time for 20 minutes, and press Start.
2. When the tone sounds, allow pressure to
release naturally.
3. Once pressure is completely released,
open the lid. Add the salt, pepper, carrots,
celery, thyme, and bay leaf to the cooking
pot. Secure the lid and select Soup. Set
temperature to High, the time for 3 minutes,
and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
Remove lid and discard the thyme sprigs.
Taste and adjust seasoning as desired. Finish
with a squeeze of lemon and chopped parsley
before serving.
* Using a homemade chicken stock will make for
a heartier soup, but if a lighter soup is desired,
use store-bought broth.
NOTE: For chicken noodle soup, add 1 cup of
egg noodles with the sliced veggies and increase
cooking time to 5 minutes.