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Description Edit

Interesting sounding soup from the pages of the magazine Bon Appétit!

Ingredients Edit

Directions Edit

  1. Combine first 6 ingredients in 6- to 8-quart pressure cooker.
  2. Remove skin from chicken; add chicken to cooker.
  3. Lock lid in place.
  4. Bring to high pressure over high heat.
  5. Cook 8 minutes, adjusting heat as necessary to maintain high pressure.
  6. Remove from heat.
  7. Let pressure come down naturally 8 minutes.
  8. Quick-release any remaining pressure.
  9. Slowly release lid, standing back and allowing steam to escape.
  10. Transfer chicken to work surface; cool briefly.
  11. Remove bones.
  12. Cut chicken into ½-inch cubes.
  13. Return chicken to soup; add spinach.
  14. Simmer until spinach wilts, about 1 minute.
  15. Add lime juice.
  16. Season soup to taste with salt and pepper.
  17. Ladle soup into bowls; sprinkle with cilantro.
  18. Serve, passing lime wedges separately.

Notes Edit

  1. Available at Asian markets and in the produce section of some supermarkets.

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