Easy Instant Pot Lemon Chicken Orzo Soup Recipe
As you all know, I’m obsessed with my Instant Pot. It’s become such a game changer in my house for anything soup, stew, or meat related. If you have a different brand of pressure cooker, fear not! This recipe will work for you too. I love that I can just set it for a few minutes and be rewarded with perfectly shreddable chicken and a deeply flavored soup. Can you really ask for anything more? It’s a dump-and-go recipe that tastes so amazing you’d be proud to serve it to your in-laws.
What is orzo?
Some may think orzo is a grain of sorts, but it’s actually pasta. Shaped like a large grain of rice, it’s the perfect addition for soups. You may have even seen it in Italian wedding soup before! If you can’t find it at your local grocery store, and there isn’t an Italian market near you, there are other options. Farfalle, little stars, shells, and orecchiette would all be great substitutions.
Olive oil – Sunflower, safflower, vegetable, canola, or avocado oils will work instead. Onion – Mild flavored onion such as white or yellow work best. Carrots & celery –You can add more or less as you prefer. Salt & pepper – Season to taste. Chicken broth – You can also use veggie broth. I also added 4 cups of water, but add more or less depending on how thick you like your soup. Lemon – Make sure to give it a good wash because we’re adding the lemon halves to the soup. Chicken breasts – Boneless and skinless. You can use chicken breast bone-in and skin-on just remove the skin and bones when shredding. Orzo – Check out the section above for substitutes. Peas – I used frozen, but fresh or canned will work too. Dill & parsley – Fresh is best!
How to make instant pot lemon chicken orzo soup
How to serve lemon chicken orzo soup
This soup is fantastic and loaded with good-for-you and filling ingredients. It’s wonderful served all on its own! If you’d like to add a little more substance to the dinner table try it with: Fresh bread:
No Knead Bread No Knead Skillet Bread Buttermilk Parmesan Biscuits Soft Buttermilk Dinner Rolls White Bread
Or salad:
Creamy Cucumber Salad Broccoli Salad Kale and Quinoa Salad Chopped Salad
How to store leftovers
Store your leftovers in an airtight container in the fridge for 3-4 days. To reheat, use either your microwave or on the stovetop over medium heat. The orzo will likely absorb a lot of the liquid as the soup cools down. You can add a few splashes of chicken broth to heat it back up if you’d like a soupier consistency. If you’re planning on having lots of leftovers, cook the orzo separately from the soup and add it as you enjoy servings.
Freezing
If you’d like to do some meal planning and make this recipe ahead, this is a great opportunity to do so! It’ll last 4-6 months frozen. To make reheating easier, let it thaw overnight in the fridge before you plan on reheating. I also suggest leaving the orzo out if you plan on freezing the soup to save the texture of the pasta. Cook it in the soup as you reheat right before serving.
Did you love this recipe? Try these!
Chicken and Rice Soup Lentil Soup Minestrone Soup Instant Pot Zuppa Toscana Chicken Potato Soup Lemon Rice and Chicken Soup (Avgolemono) Italian Wedding Soup Instant Pot Chicken Noodle Soup One Pot Turkey Wild Rice Soup Philly Cheesesteak Soup Slow Cooker Creamy Tuscan Chicken Orzo
