Chicken Soup with Kale

By ldelmas

Ingredients

• 5 cups chicken broth
• 4 chicken thighs, cubed in advance or shredded after cooking (just personal preference)
• 1 large onion, diced
• 3 carrots, diced
• 3 ribs of celery, diced
• 1 1/2 cups chopped frozen kale
• 3 tsp salt
• 2 tsp lemon juice

Preparation

Step 1

Put everything but the lemon juice in the pressure cooker. Cook at high pressure for 25 minutes. Quick or natural release (I'm impatient and almost always quick release). Taste soup. I almost always find it needs more salt and the brightness of the lemon juice. I always used to skip the lemon juice but it really makes a difference in a pressure cooked dish.
Chicken broth -

1 rotisserie chicken carcas

1 onion, skin on, quartered

1 carrot

celery tops

2 bay leaves

water to cover

Pressure cook on high for 45 minutes to a hour.