Chicken soup with lentils, bacon and stewed carrots in a pressure cooker
4 servings
30 minutes
This aromatic chicken soup with lentils, bacon, and stewed carrots is a true cozy dish filled with depth of flavors. Lentils, popular in European cuisine, give the soup a tender texture and nutrition while bacon adds smoky richness. Carrots and parsley bring fresh, sweet notes that balance the taste. Thanks to the pressure cooker, all ingredients combine quickly to create a rich and thick broth. Sherry vinegar adds a light tanginess that refreshes the overall flavor. This dish is perfect for cold evenings when you want to warm up and enjoy home comfort. Serving the soup with olive oil and fresh parsley enhances its richness and brightness.
1
Heat oil in a pressure cooker over medium heat. Cut the bacon and fry until crispy at the edges, about 1 minute. Chop the onion coarsely and add it to the bacon. Cook while stirring for about 2 minutes. Then add chopped carrots, lentils, tied parsley stems, bay leaf, chicken, and pour in the broth. Season with salt and pepper and mix well.
- Olive oil: 2 tablespoons
- Bacon: 240 g
- Onion: 1 head
- Carrot: 2 pieces
- French green lentils (lentilles vertes): 240 g
- Parsley: 1 bunch
- Bay leaf: 2 pieces
- Chicken drumstick: 250 g
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
2
Close the pressure cooker tightly. Cook for 20 minutes. Cool the pressure cooker and open it. Using tongs, transfer the chicken pieces to a bowl. Discard the parsley stems. Let the lentils cook for another 5 minutes until reduced in volume and thick like stew. Meanwhile, shred the chicken, separating the meat from the bones and discarding the skin.
- Parsley: 1 bunch
3
Mix the chicken, vinegar, and beans, season with salt and pepper to taste, add half of the parsley leaves, and serve with olive oil, vinegar, and the remaining parsley on the table.
- Chicken drumstick: 250 g
- Sherry vinegar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
- Olive oil: 2 tablespoons
- Sherry vinegar: 2 teaspoons