I love cooler weather, and one of the reasons is that I can eat soup without breaking into a sweat! One of our go-to soups is Lemon Chicken Orzo. It has a creamy flavor that makes it great for cozy weather, but the brightness of lemon and fresh veggies makes it a soup you can make year-round! It is one of our favorite things to make for someone when taking them a meal. You make it in the Instant Pot, so the cook time is about as long as the prep time (short). Then grab a bagged salad and some bread and you’ve got a great meal for you family or to gift to someone else! I adapted a recipe that was sent to me years ago because we wanted to have more orzo, more chicken, and more lemon in our soup! We also like it a little thicker instead of thin.
INGREDIENTS
1 tbsp olive oil or avocado oil
3/4 cup onion, diced
1-2 tbsp garlic, minced
1 lb chicken cut in small pieces
3/4 cup carrot, cut into small pieces (about two carrots)
3/4 cup celery, cut into small pieces (about 2 stalks)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp thyme
2/3 cup orzo
3 cup chicken broth
Lemon juice of 2 large lemons
1/4 cup heavy cream
Parsley leaves, diced (for final step and garnish)
INSTRUCTIONS
- Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and saute for 2 minutes.
- Add chicken and mix with the onions. Spread them in the pot and let them saute for 3 minutes.
- Add carrots, celery, orzo, salt, pepper, thyme and broth. Stir well. Press cancel and close the lid with vent in sealing position.
- Set the instant pot on MANUAL or pressure cook mode at high pressure for 6 minutes.
- When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup.
- Stir in lemon juice, cream and parsley. Press Saute and let the soup come to a quick boil in about a minute.
- Soup is ready to be served.
DChamp Eats 