Milk Street Fast and Slow: Instant Pot® Cooking at the Speed You Need by Christopher Kimball

Author:Christopher Kimball [Kimball, Christopher]
Language: eng
Format: epub
Publisher: Little, Brown and Company
Published: 2020-04-07T00:00:00+00:00

CHICKEN, CHICKPEA AND YOGURT SOUP WITH TOASTED ORZO

Active time: 40 minutes

Fast start to finish: 1¼ hours

Slow start to finish: 4¾ to 5¾ hours

Servings: 4 to 6

We learned about warm Persian chickpea and yogurt soup from cookbook author Yasmin Khan, who suggested preparing the dish as a simple weeknight meal. This version is made with butter-toasted orzo pasta, which replaces the rice that Khan uses, and shredded chicken makes the soup especially hearty. We use regular yogurt here, not Greek-style. It lends the broth a subtle creaminess and tang without making the soup heavy. The spinach and dill are added at the end, so prep these ingredients while the chicken is cooking.

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