4.9 from 315 votes
Instant Pot Lemon Chicken Orzo Soup
Instant Pot Lemon Chicken Orzo Soup is a comforting broth-based soup featuring tender shredded chicken, small orzo pasta, and diced vegetables like carrot and celery, all brightened with fresh lemon juice. The use of an Instant Pot allows the chicken and vegetables to cook quickly under pressure while building flavor. The texture is soft yet hearty, making it fitting for a nourishing meal during cooler days or when needing something gentle yet satisfying.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
191 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 191
% 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.