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COOKING WITH THE SNAP: Chicken and rice soup

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Chicken and Rice Soup

2-3 Small chicken breast pieces (4-5 ounces each)
1 Cup quick brown rice
3 Celery ribs, chopped into small pieces
1-2 Carrots or a handful of baby carrots, chopped into small pieces
Salt and Pepper to taste
Olive Oil
Water

In your electric pressure cooker, drizzle 1-2 Tablespoons of olive oil in the bottom.

Next add celery and carrots. Place chicken breast on top of vegetables. Add rice and 4 cups of water (you can also add rice and water after chicken has cooked if you prefer rice that’s a little firmer). Add salt and pepper to taste.

Cook for 25 minutes.

Carefully release steam before removing the lid. Remove chicken breast and tear/cut into small pieces. Add back to rice/vegetable mixture.

Turn on sauté feature and add an additional 2 cups of water and salt and pepper to taste if needed. You can also add rice and 4 cups water during this step and cook until done.

You will need to constantly stir during sauté so that soup doesn’t stick to the bottom. Enjoy.

From the Kitchen of Lori Ivey