15 Best Winter Soups #14
#14. Instant Pot Lemon Chicken Orzo Soup
Servings
6
Equipment
- Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cloves garlic, finely minced
- 3 medium carrots, diced (about 1½ cups)
- 3 medium celery stalks, chopped (about 1½ cups)
- 1 rotisserie chicken, shredded with skin and bones removed
- 6 cups chicken broth
- ½ teaspoon turmeric powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup uncooked orzo
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 fresh bay leaves
- 4 tablespoons fresh lemon juice (about 1 medium lemon)
- ¼ cup fresh parsley, chopped (for garnish, optional)
Instructions
- Turn your Instant Pot on to sauté mode and add the olive oil. Once the oil is heated and shimmering, add the chopped onion and minced garlic. Stir and cook until fragrant, about 1 minute.
- Add the diced carrots and chopped celery. Stir occasionally and cook until slightly softened, about 2 minutes.
- Add in the shredded chicken, chicken broth, turmeric powder, kosher salt, black pepper, and uncooked orzo. Stir to combine.
- Tie the fresh thyme, rosemary, and bay leaves together with kitchen twine and place them on top of the soup.
- Seal the Instant Pot lid and cook on manual mode on high pressure for 5 minutes. After the time is up, perform a quick pressure release (QPR).
- Remove the thyme, rosemary, and bay leaf bundle from the pot.
- Stir in the fresh lemon juice. Taste and add more lemon juice, salt, and pepper to your liking. Garnish with fresh parsley if desired and serve immediately.
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