Yield: 6 servings
Lemon Chicken Orzo Soup
Cook chicken, vegetables, and orzo pasta in a bright lemony broth on the stove OR in the instant pot — it's light, healthy, and absolutely delicious!
Prep Time
10 minutes
Cook Time
15 minutes
Additional Time
25 minutes
Total Time
50 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (1 1/2 cups)
- 3 medium carrots, sliced or diced (1 cup)
- 2 celery stalks, sliced or diced (1 cup)
- 6 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 4 cups chicken stock
- 2 cups water
- 1 tablespoon freshly grated ginger
- 1 large lemon, seeds removed and quartered
- 1 cup dry orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh Italian parsley, for garnish
Instructions
In the Instant Pot or Pressure Cooker:
- Set the electric pressure cooker to SAUTÉ. When hot, add the olive oil. Add the onion, carrots, and celery and cook until soft, about 5minutes.
- Press CANCEL to stop the SAUTÉ function. Pat the chicken dry with paper towels, and add to the pot, along with the garlic, chicken stock, water, ginger and lemon.
- Lock the electric pressure cooker lid in place and set the steam vent to SEALING. Select HIGH pressure and cook for 7 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then carefully open the steam vent to release any remaining pressure.
- Open the lid and transfer the chicken to a plate. Remove the lemon quarters, and squeeze any remaining juice into the pot, then discard.
- Stir the orzo, dried herbs and salt and pepper into the pressure cooker. Lock the electric pressure cooker lid in place and set the steam vent to SEALING. Select HIGH pressure and cook for 3 minutes.
- Meanwhile, shred the chicken with 2 forks. When the time is up, quick release the pressure. Open the lid and stir the shredded chicken back into the pot. Garnish with fresh parsley, if desired, and serve.
On the stove:
- In a Dutch oven over medium high heat, warm the olive oil. Add the onion, carrots, and celery. Cook, stirring occasionally until the vegetables are tender, 6 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Pat the chicken breasts dry with paper towels and add to the pot along with the chicken stock, water, ginger, and lemon; bring to a boil.
- Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.
- Transfer the chicken to a plate and shred with two forks.
- Add the orzo, oregano, thyme, salt, and pepper to the pot. Bring the mixture back to a boil, then reduce the heat to medium low. Cover and cook until the pasta is tender, about 10 minutes.
- Return the shredded chicken to the pot and simmer until piping hot and the flavors are well blended, 5 to 10 minutes.
Notes
Original recipe by The Foodie Affair.
- Store chicken orzo soup in an airtight container in the refrigerator for up to 3 days.
- Because the pasta will absorb a lot of the soup's liquid, add some chicken broth before reheating. Warm the leftovers on the stove or in the microwave until hot and steamy.
- If you plan to freeze the soup, do so before you add the orzo. Let the soup cool completely, then portion out into resealable freezer bags and store for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove, and stir in cooked orzo pasta.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 682mgCarbohydrates: 41gFiber: 3gSugar: 6gProtein: 27g