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Soup that’s made for slurping....it’s THAT good. This Lemon Orzo Chicken Soup cooks in just 4 minutes in the Instant Pot so it makes a super speedy meal for my family. And though there’s no dairy in this soup, it’s creamy and comforting. #Chickensoup #orzo #pasta #Speedymeal #soup

Orzo Chicken Soup with Lemon and Vegetables

Soup that’s made for slurping....it’s THAT good. This Lemon Orzo Chicken Soup cooks in just 4 minutes in the Instant Pot so it makes a super speedy meal for my family. And though there’s no dairy in this soup, it’s creamy and comforting. #Chickensoup #orzo #pasta #Speedymeal #soup

Course Main Course
Cuisine American
Keyword chicken soup, instant pot, orzo, soup
Author Alli

Ingredients

  • 1 Tbs. olive oil
  • 1-2 tsp. dried dill
  • 1 tsp. Italian seasoning
  • 1 cup orzo pasta sometimes I use whole wheat orzo pasta, or even go half and half!
  • 2-3 ribs celery diced
  • 2 large carrots diced
  • 1 small yellow onion diced
  • 3-4 cloves garlic crushed
  • 8 cups chicken broth
  • 3-4 boneless skinless chicken thighs, cooked and chopped (2-3 cups of cooked, chopped chicken of any type works great)
  • 3 eggs
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 1-2 cups chopped or torn fresh baby spinach or baby kale
  • kosher salt and freshly ground pepper to taste

Instructions

  1. Using the sauté setting on your Instant Pot (or any electric pressure cooker), add the oil to the pot. When the oil is hot, add the spices, orzo, celery, carrots, onion, mushrooms, and garlic; sauté for one minute, then add the chicken broth to the pot and bring to a full boil.
  2. Once the soup Lock the IP lid into place, then use the manual button to choose High Pressure for 4 minutes, bringing the IP to full pressure. When the timer sounds, perform a quick release to remove all pressure from the IP. Turn off the IP and remove the inner pot to rest on a cooling rack. Let the soup cool down for 30 minutes, stirring often to speed up the cooling.
  3. Meanwhile, whisk the eggs, lemon juice, and lemon zest together in a bowl. Once the soup has cooled down, stir in the egg/lemon mixture, along with the cooked chicken and fresh spinach. (If the soup is too hot when you add the egg/lemon mixture, it will cook your eggs and you’ll have a scrambled egg soup....ewwww.)
  4. Season soup to taste with salt and pepper, then return the inner pot to the IP, using the sauté setting once again to heat the soup to the desired serving temperature. Serve at once with good, crusty bread.

Recipe Notes

If soup is too "lemon-y", eliminate the lemon zest rather than the lemon juice. It has a stronger flavor.