Soup! My all-time favorite meal. You can mix and meat and/or veg into a bowl with broth and it’s always delicious. Don’t believe me? Try any number of my 30+ soups I’ve made (recipes here)!
This one is no exception. I used the leftover stock from Thanksgiving that I made and it made it that much better. The girls were huge fans of this too – chicken, carrots, pasta. What’s not to love?
It’s festive, it’s warm and it’s absolutely delicious. I love dipping some fresh crusty bread in it, too, for an extra special treat. What’s your favorite way to eat chicken soup? Lemme know in the comments below!
Instant Pot Lemon Chicken Orzo Soup
Ingredients
- 3 small boneless skinless chicken breasts (mine were frozen)
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 yellow onion, chopped
- 1 cup carrots, chopped
- 2 stalks celery, chopped
- 32 ounces low sodium broth (I used this stock I made after Thanksgiving)
- 1 large lemon, juice of, plus zest
- 1 cup orzo pasta, uncooked
Directions
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Add the chicken to the inner pot, then season with next 4 ingredients. Add the onion, carrots and celery. Pour in the chicken broth, then add the lemon juice and zest.
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Cover, turn valve to SEALING position, then hit PRESSURE COOK for 12 minutes (if your chicken isn’t frozen, reduce this to 10 minutes). When pot beeps, allow a 5 to 10 minute natural release, then do a gradual quick release. Remove chicken, hit CANCEL, then hit SAUTE and add orzo pasta. Cook until pasta is tender.
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Meanwhile, cut chicken into large pieces, and return to pot. Serve when pasta is done cooking, and garnish with extra lemon slices and fresh parsley, if desired Enjoy!
Adapted from: meatloafandmelodrama.com
Season Generously 