Chicken, Linguisa, And Vegetable Soup Recipe

Name: Chicken, Linguisa, And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boned, skinned chicken thighs (1 lb. total), fat-trimmed; 3/4 pound linguisa sausage; 2 onions (1 1/4 lb. total), peeled and thinly sliced; 1 1/2 cups thinly sliced carrots; 2 cups thinly sliced celery; 2 quarts fat-skimmed chicken broth; 1/2 pound Roma tomatoes, rinsed, cored, and diced; 2 cups thinly sliced cabbage; 1 teaspoon grated lemon peel; 1 package (10 oz.) frozen peas; 3 tablespoons lemon juice; 1/3 cup finely chopped fresh mint leaves; Salt and pepper

Servings: persons

6 boned, skinned chicken thighs (1 lb. total), fat-trimmed
3/4 pound linguisa sausage
2 onions (1 1/4 lb. total), peeled and thinly sliced
1 1/2 cups thinly sliced carrots
2 cups thinly sliced celery
2 quarts fat-skimmed chicken broth
1/2 pound Roma tomatoes, rinsed, cored, and diced
2 cups thinly sliced cabbage
1 teaspoon grated lemon peel
1 package (10 oz.) frozen peas
3 tablespoons lemon juice
1/3 cup finely chopped fresh mint leaves
Salt and pepper

1
Rinse chicken and cut into 1-inch cubes. Cut linguisa into 1/2-inch slices.
2
In a 6-quart pressure cooker over high heat, stir linguisa until lightly browned, about 5 minutes. With a slotted spoon, transfer to a bowl.
3
Discard all but 1 tablespoon fat from pan. Add onions, carrots, and celery. Stir occasionally until onions are limp, about 5 minutes. Add broth, chicken, linguisa with juices, tomatoes, cabbage, and lemon peel.
4
Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 10 minutes. Release pressure quickly, running cold water over pan.
5
Open pan, add peas, lemon juice, and mint. Stir occasionally over high heat until simmering. Add salt and pepper to taste.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 boned, skinned chicken thighs (1 lb. total), fat-trimmed, 3/4 pound linguisa sausage, 2 onions (1 1/4 lb. total), peeled and thinly sliced, 1 1/2 cups thinly sliced carrots, and more.

Yes, Chicken, Linguisa, And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Linguisa, And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions