Instant Pot Lemon Chicken Orzo Soup
User Reviews
4.9
Instant Pot Lemon Chicken Orzo Soup
Description
The Instant Pot Lemon Chicken Orzo Soup starts by sautéing onion, carrots, and celery in olive oil, building a flavorful base. Chicken breasts and chicken broth are added along with lemon halves to infuse a fresh citrus aroma during pressure cooking. After cooking, the chicken is shredded and returned to the pot with orzo and peas, cooked further until tender.
The broth carries a combination of savory chicken stock and bright lemon flavor, complemented by fresh dill and parsley. The orzo adds a soft, slightly chewy texture, making the soup hearty yet light. The inclusion of frozen peas boosts color and subtle sweetness.
This soup is best served hot with lemon wedges for added brightness and can be enjoyed as a light main course or starter. It stores well refrigerated for several days and reheats gently on the stovetop or in a microwave, maintaining its flavors and texture.
Using natural pressure release enhances tenderness, and shredded chicken mixes evenly into the broth. The recipe leverages quick cooking methods with fresh ingredients for convenience without sacrificing flavor.
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 large carrot chopped
- 2 talks celery chopped
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 4 cups chicken broth low sodium or no sodium added
- 1 lemon washed and cut in half
- 1 pound chicken breast
- ¾ cup orzo
- ½ cup peas frozen
- ¼ cup dill chopped, fresh
- 2 tablespoon parsley chopped, fresh
- 1 lemon cut in wedges, for serving
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the olive oil and heat. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
- Season with salt and pepper and stir. Pour in the chicken broth. Add the lemon halves, chicken breasts and add another 4 cups of water.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the chicken breasts from the soup and shred with two forks.
- Add the orzo to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked.
- Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, add the frozen peas, dill, taste for seasoning and adjust as necessary. Garnish with parsley and serve with lemon wedges.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to maintain freshness.
- Reheat the soup either in the microwave or on the stovetop over medium heat until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 448mg | 19% |
| Potassium | 523mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3499IU | 70% |
| Vitamin C | 21mg | 23% |
| 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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