Chicken, potatoes, and mild savoy cabbage in a savory broth make for a satisfying meal-perfect for a weeknight or a Sunday afternoon while you’re watching sports on television. Yukon Gold potatoes give this soup a lovely golden tint, but if they’re not available, white creamers or red-skinned potatoes work just as well.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breast halves, cut into bite-size pieces
- 1 teaspoon salt, plus more if needed
- 1/2 teaspoon freshly ground black pepper
- 1 small head Savoy cabbage, tough outer leaves removed, cored, and coarsely chopped
- 4 medium Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 teaspoon finely chopped fresh thyme
- 7 cups chicken stock or store-bought chicken broth
- 1 cup heavy cream
- 1/4 cup finely chopped fresh chives, for garnish
INSTRUCTIONS:
- Melt the butter with the oil in the pressure cooker over medium-high heat.
- Sprinkle the chicken evenly with the salt and pepper and sauté in the butter and oil until the chicken is white on all sides.
- Add the cabbage, potatoes, thyme, and stock. Lock the lid in place and cook at high pressure for 20 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Add the cream, taste the soup for seasoning, and add more salt if necessary.
- Warm the soup and serve, garnished with the chopped chives.
