Recipes - Wolfgang Puck BPCRM040 Use & Care Manual

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 15

Recipes

15
Greek Lemon Chicken Soup
6 Servings
INGREDIENTS
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 medium onion, chopped
1 cup fresh spinach, chopped
6 cups chicken stock
1/2 cup arborio rice
4 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon fresh mint leaves, chopped
2 large eggs, beaten
METHOD
1 Place all ingredients, except eggs, in cooking pot.
2 Lock lid in place and set timer for 15 minutes.
3 When cooking cycle is complete and all pressure has been released,
remove lid.
4 Pour beaten eggs slowly into hot soup while stirring.
5 Serve hot with fresh chopped mint garnish.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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