Lemon Chicken Orzo Soup In An Instant Pot
User Reviews
4.6
Lemon Chicken Orzo Soup In An Instant Pot
Description
This recipe begins by sautéing onion, carrots, and celery in olive oil until softened. Chicken (breasts or thighs), garlic, chicken stock, water, grated ginger, and lemon (either juiced or quartered) are added, then cooked under pressure in the Instant Pot. After a natural pressure release, the chicken is removed and shredded. Lemon quarters are discarded after squeezing juice back into the pot if used whole.
Orzo pasta and dried herbs (oregano, thyme), along with salt and pepper, are added to the broth and cooked under pressure for a short time. The shredded chicken is returned to the pot just before serving, resulting in a soup with flavorful broth, tender chicken pieces, and soft orzo.
The lemon adds brightness, balanced by the warmth of ginger and savory herbs. This soup serves as a satisfying meal when needing gentle flavors or a light yet nourishing dish.
Using mature lemons helps avoid bitterness. Alternatively, lemon juice alone can be added if preferred.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced, medium
- 3 carrot diced, medium
- 2 celery chopped, sticks
- 6 cloves garlic peeled
- 2 chicken breast or chicken thighs, boneless
- 4 cups chicken stock 32 ounces
- 2 cups water
- 1 tablespoon ginger grated
- 1 lemon juiced or quartered*
- 1 cup orzo pasta dry
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon black pepper ground
- ¼ cup parsley fresh, for garnish
Instructions
- Set Instant Pot to Saute. When hot, add olive oil. Saute onion, carrots, and celery until soft - about 5minutes.
- Add the chicken, garlic, stock, water, ginger and lemon (juiced if you prefer not to add the lemon peel) to the pot. Secure the lid and make sure the vent is set to Sealing. Cook on Manual for 7 minutes. When pot beeps done, allow for a natural release for 5 minutes.
- When 5 minutes is up, release any remaining steam and pressure by turning vent to Venting. Open the lid and remove the chicken to a plate to cool for a couple minutes. Remove the lemon quarters, squeezing some juice into the pot (careful, it’s hot!) and discard.
- Add the orzo, dried herbs and salt and pepper to the pot. Give it a quick stir and then secure the lid and seal the vent. Set to cook on Manual for 3 minutes.
- Meanwhile, shred the chicken with 2 forks. When the pot beeps done, do a quick release of steam and open the lid. Return chicken to the pot.
- Taste and adjust seasonings to your liking. Garnish with fresh parsley if desired.
Notes
- Use mature lemons in the recipe to avoid added bitterness from immature citrus.
- Lemon quarters can be replaced by just lemon juice if preferred for less bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 359kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 67mg | 22% |
| Sodium | 682mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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