Lemon Chicken Orzo Soup | Instant Pot Chicken Lemon Orzo Soup
Look no further because our Instant Pot Lemon Chicken Orzo Soup recipe is here to transform your dinner game.
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Servings: 6 servings
Calories: 265kcal
Ingredients
- 1 pound Boneless Skinless Chicken Thighs
- 1 Onion diced
- 3 cloves Garlic minced
- 2 Carrots peeled and diced
- 2 stalks Celery diced
- 8 cups Chicken Broth
- 1 cup Orzo
- 1 Lemon zested and juiced
- 2 tbsp Dill chopped
- 2 tbsp parsley chopped
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 2 tbsp Olive Oil
Instructions
- Sauté Onion and Garlic. Start by using the "Sauté" function on your Instant Pot to cook diced onions and minced garlic until they become aromatic and translucent.
- Add Chicken and Veggies. Next, introduce boneless, skinless chicken thighs to the pot and brown them briefly. Then, add sliced carrots and celery for an extra layer of flavor and texture.
- Pour in Broth. Pour in your chicken broth to create the soup's foundation. It's the heart of the dish, infusing it with a rich and savory essence.
- Season and Pressure Cook. Add uncooked orzo pasta, lemon juice, fresh herbs, salt, and pepper to the pot. Seal the Instant Pot and set it to "Pressure Cook" for 10 minutes.
- Shred Chicken. Once the cooking is complete allow the pressure to naturally release for 10 minutes. then manually release all remaining pressure. Remove the lid and shred the tender chicken thighs in the pot. They will effortlessly fall apart, adding to the soup's luscious texture.
- Serve and Garnish. Ladle the soup into bowls, and garnish each serving with fresh dill, parsley, and a touch of lemon zest for that final burst of citrusy goodness.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 20g | Fat: 9g | Fiber: 2g | Sugar: 4g