Instant Pot Lemon Chicken Orzo Soup
User Reviews
4.9
Instant Pot Lemon Chicken Orzo Soup
Description
This soup recipe uses an Instant Pot to combine diced onions, garlic, carrots, celery, seasonings, broth, and chicken breast. The pressure cooking for 6 minutes produces tender chicken and vegetables quickly. After shredding the chicken, it is returned to the pot along with orzo pasta which cooks briefly on sauté mode until tender. Lemon juice and fresh parsley added last introduce bright, fresh notes that lift the soup’s flavors.
The resulting soup balances savory broth, aromatic herbs, and the soft texture of orzo with juicy chicken pieces. The lemon juice cuts through the richness, providing a light tang. This creates a comforting bowl suitable as a light meal or starter.
Instructions include only basic steps suited for home cooks comfortable with Instant Pot use, but a stovetop method is also referenced. Additional notes suggest using a bullion base for broth and adjusting salt carefully. Leftovers should be refrigerated within hours and can be reheated with extra broth or water to refresh the pasta and prevent thickening. Adding spinach is an optional variation for extra nutrition.
Ingredients
- 1 tablespoon olive oil or butter
- 3/4 cup onion diced, I used yellow onions
- 1 tablespoon garlic minced
- 3/4 cup carrot cut into small pieces
- 3/4 cup celery cut into small pieces
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon thyme
- 2 cup broth Chicken, or Vegetable
- 1/2 lb chicken breast boneless and skinless
- 1/3 cup orzo
- 1 tablespoon lemon juice
- 2 tablespoon parsley to garnish, leaves
Instructions
- Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and saute for 2 minutes.
- Add carrots, celery, salt, pepper, thyme and broth. Stir well. Place chicken breast on top and push it under the liquid. Press Cancel and close the lid with vent in sealing position.
- Set the instant pot on MANUAL or pressure cook mode at high pressure for 6 minutes.
- When the instant pot beeps, do a 10 minute NPR. Let the pressure release naturally for 10 minutes, then open the lid.
- Remove the chicken breasts from the soup and shred with two forks.
- Add the orzo and shredded chicken back to the pot. Set the instant pot on saute mode for 6 minutes or until the pasta is cooked. Then press cancel. (If the chicken is already well cooked, hold off and add it in once the orzo is almost cooked)
- Stir in lemon juice and parsley. Taste and adjust seasonings.
- Soup is ready to be served.
Stovetop Method
- In a large pot, sauté the onions and garlic in butter or oil for 2-3 minutes, over medium-high heat. Add the carrots and celery. Then pour in the chicken broth along with the salt, pepper and spices. Place the chicken in the pot, and bring the pot to a boil. Then reduce the heat, and cover with a lid and cook for about 15 minutes. Open the lid, and add the orzo pasta and cook for another 8-10 minutes. Take out the chicken when the orzo is almost cooked, shred with two forks and add it back to the soup. Add the lemon juice, and garnish with parsley. Taste and adjust seasoning. Serve and Enjoy!
Notes
- Use a broth base like Better Than Bouillon for convenience, adjusting salt as it may add saltiness.
- Adjust orzo cooking time based on pasta package instructions and type of orzo used.
- Ensure chicken reaches proper internal temperature with an instant-read thermometer.
- Add fresh spinach for a nutritional boost if desired.
- Store soup in airtight container up to 3-4 days; add broth when reheating to loosen orzo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 282g | |
| Calories | 191kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 427mg | 18% |
| Potassium | 535mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4294IU | 86% |
| Vitamin C | 10mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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