Instant Pot Lemon Chicken Orzo Soup

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

1 tablespoon Olive Oil (or butter)

3/4 cup Onion (diced, I used yellow onions)

1 tablespoon Garlic (minced)

3/4 cup Carrot (cut into small pieces)

3/4 cup Celery (cut into small pieces)

1/2 teaspoon Salt (adjust to taste)

1/4 teaspoon Black Pepper

1/2 teaspoon Thyme

2 cup Broth (Chicken, or Vegetable)

1/2 lb Chicken Breast (boneless and skinless)

1/3 cup Orzo

1 tablespoon Lemon juice

2 tablespoon Parsley leaves (to garnish)

Instructions

INSTANT POT

1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and saute for 2 minutes.

2. Add carrots, celery, salt, pepper, thyme and broth. Stir well. Place chicken breast on top and push it under the liquid. Press Cancel and close the lid with vent in sealing position.

3. Set the instant pot on MANUAL or pressure cook mode at high pressure for 6 minutes.

4. When the instant pot beeps, do a 10 minute NPR. Let the pressure release naturally for 10 minutes, then open the lid.

5. Remove the chicken breasts from the soup and shred with two forks.

6. Add the orzo and shredded chicken back to the pot. Set the instant pot on saute mode for 6 minutes or until the pasta is cooked. Then press cancel. (If the chicken is already well cooked, hold off and add it in once the orzo is almost cooked)

7. Stir in lemon juice and parsley. Taste and adjust seasonings. Soup is ready to be served.

STOVETOP METHOD

1. In a large pot, sauté the onions and garlic in butter or oil for 2-3 minutes, over medium-high heat.

2. Add the carrots and celery. Pour in the chicken broth along with the salt, pepper and spices. Place the chicken in the pot, and bring the pot to a boil.

3. Reduce the heat, and cover with a lid and cook for about 15 minutes.

4. Open the lid, and add the orzo pasta and cook for another 8-10 minutes.

5. Take out the chicken when the orzo is almost cooked, shred with two forks and add it back to the soup. Add the lemon juice, and garnish with parsley. Taste and adjust seasoning. Serve and Enjoy!

Notes

From JoC: I don’t love thyme so used dried basil instead and thought it turned out great.

Nutrition

• Taille de Portion: 282 g
• Calories: 191 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 1 g
• Cholestérol: 36 mg
• Sodium: 427 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 17 g