Lemon Chicken Soup with Orzo
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
6 servings
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Calories
193 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Soup with Orzo
Report
Comforting and light, this Lemon Chicken Soup with Orzo is ready in about 30 minutes!
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Ingredients
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
- 2 boneless, skinless chicken breasts, trimmed of fat
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 1 talk celery, diced
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 4 cups reduced sodium chicken broth
- 1 1/2 cups water
- 1 cup dried orzo pasta, uncooked
- 1 bay leaf
- 1 prig fresh Rosemary
- 1 prig fresh oregano
- Juice of 1 lemon
- 2 tsp fresh parsley, minced
Instructions
- Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper. Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate.
- Add remaining butter to dutch oven, then add onion, carrots, celery and garlic. Cook, stirring often, until soft, about 3 minutes. Stir in dried thyme.
- Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven. Bring to a boil.
- While soup is coming up to a boil, shred chicken using two forks. Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano. Reduce heat and simmer 10-12 minutes, until orzo is tender.
- Remove and discard bay leaf and rosemary/oregano sprigs. Stir in lemon juice and fresh parsley. Taste and adjust seasonings if necessary.
Notes
- Omit butter and olive oil from recipe.
- Add all ingredients except orzo, lemon juice and parsley. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- 30 minutes before serving, remove bay leaf, rosemary and oregano sprigs, and shred chicken.
- Add orzo, lemon juice and parsley. Cover and cook on LOW for 30 minutes. Stir every 10 minutes or so to prevent sticking.
- Turn pot on to the sauté setting. When the pot is hot add the olive oil. Add the onion, carrots and celery and saute about 3 minutes.
- Add the chicken, salt, pepper, dried thyme and garlic. Stir.
- Add the broth, water, lemon juice, bay leaf, rosemary, oregano, and orzo. Stir.
- Secure the lid and set the steam release to the sealing position.
- Press the pressure cook or manual button, then press the +/- button to select 8 minutes.
- When cooking is completed, release the steam/pressure in short bursts at first, then longer bursts, until you're sure none of the soup will spew out from too much pressure. Fully open the steam release.
- Stir in parsley and serve.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
10mg
(3%)
Sodium
267mg
(11%)
Potassium
308mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3545IU
(71%)
Vitamin C
3.4mg
(4%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 267mg | 11% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3545IU | 71% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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