Instant Pot Lemon Chicken Orzo Soup
Bright, zesty, and soul-soothing, Instant Pot Lemon Chicken Orzo Soup is the perfect one-pot wonder for busy weeknights or cozy family meals. This comforting recipe combines tender shredded chicken, vibrant vegetables, and velvety orzo pasta in a flavorful chicken broth enhanced with hints of fresh lemon juice and zest. Made effortlessly in an Instant Pot, this hearty soup comes together in just 35 minutes, delivering a quick and wholesome dinner option that doesn't compromise on taste. The fresh parsley garnish adds a pop of color and a burst of freshness, making every bowl a feast for both the eyes and palate. Enjoy this wholesome lemon chicken soup as a light main course or pair it with crusty bread for the ultimate comfort meal. Perfect for meal prep, it’s a delicious way to warm up your kitchen and your heart!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1.5 pounds Boneless, skinless chicken breasts
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Orzo pasta, uncooked
- 0.25 cup Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Set your Instant Pot to the 'Sauté' setting and heat the olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the pot and cook for an additional 1 minute, until fragrant.
Stir in the diced carrots and celery, stirring to coat them in the oil and aromatics.
Place the chicken breasts on top of the vegetables. Pour in the chicken broth, and add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir gently to combine.
Close the lid of the Instant Pot and ensure the vent is set to 'Sealing.' Use the 'Manual' or 'Pressure Cook' setting and set the timer for 8 minutes.
Once the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure. Open the lid.
Remove the cooked chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Switch the Instant Pot back to the 'Sauté' setting. Add the orzo pasta to the pot and simmer for 6-8 minutes, or until the orzo is tender, stirring occasionally.
Return the shredded chicken to the pot and stir in the lemon juice and lemon zest. Taste and adjust seasoning with additional salt and pepper, if needed.
Turn off the Instant Pot and stir in the chopped fresh parsley just before serving. Ladle the soup into bowls and enjoy warm.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7586 mg | 330% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 22.4 g | ||
| Protein | 270.7 g | 541% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 501 mg | 39% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5096 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
