With tender chicken and orzo in every bite, Instant Pot Lemon Chicken Orzo Soup comes together fast. Lemon makes it a fresh twist on classic chicken noodle soup.
I’m so excited to share this incredibly simple soup with you. There are few things as comforting as chicken noodle soup, but this recipe is a fresh take on the classic. The game-changers here are the rice-sized orzo pasta which fit perfectly on a spoon and the lemon juice. Oh that lemon juice! If the temps are getting colder, or if you’re feeling under the weather, or you just want a different flavor in your cozy soup bowl, this soup is for you. Making it in the Instant Pot helps the pasta and aromatics to come to tender perfection in just one bowl and helps to develop flavor in the broth.
Dinner is served!
How to Make It
- Saute aromatics. In the bowl of the Instant Pot, saute diced onion in olive oil.
- Add stock and seasoning. To the onions, add diced carrots, garlic, chicken broth, Italian seasoning, and uncooked orzo pasta.
- Pressure cook. Cook on manual / high pressure for 2 minutes. That’s all it takes!
- Manually release the pressure.
- Add chicken and lemon juice. Stir in shredded cooked chicken and fresh lemon juice.
- Top with chopped parsley and / or freshly grated parmesan cheese.
- Enjoy!
What is Orzo Pasta?
Orzo pasta is a bite-sized pasta in the shape of rice. It cooks in 8 to 10 minutes and can be drained to serve on its own, served in soups, or cooked in small amount of liquid until tender for a dish that looks similar to Italian risotto. This is the method I use for Creamy One-Pot Orzo and One Pan Chicken and Orzo with Spinach.
Ingredients
- Chicken - Use shredded, cooked chicken breast or thighs here. I like to use rotisserie chicken, but leftover cooked chicken works well.
- Orzo - Orzo is a raw pasta shaped like grains of rice. They are so small that it’s easiest to measure it in a measuring cup.
- Chicken Broth - I like to use regular, not low-sodium, broth to give the simple soup maximum flavor. Use your favorite brand or homemade chicken stock.
- Onions and Carrots - Classic flavorings for the broth of the soup.
- Garlic and Italian Seasoning - These build flavor as the soup cooks.
- Lemon Juice - This is the key! Don’t skimp on the lemon juice and add more if you’d like even more lemony flavor.
Make-Ahead or Freeze
This soup can be made ahead and freezes well. Refrigerate for up to 3 days. To freeze, let it cool to room temperature and then transfer to freezer safe containers. Freeze for up to 4 months.
Check the recipe below for a printable label you can attach to the frozen soup.
Variations
- Add vegetables - Extra vegetables will add flavor to the soup. Try yellow bell peppers or add some diced potatoes and fresh corn to give it a similar flavor to corn chowder.
- Make it vegetarian - This recipe is delicious with lentils, chickpeas, or white beans instead of the chicken.
- Make it creamy - Try stirring in some heavy cream with the lemon juice to give the soup an extra creamy base.
You definitely can, though it won’t have quite the same bright lemon flavor as fresh.
Yes! Wait to add the orzo until after the stock is simmering and then let the pot simmer over medium heat just until the orzo is tender. Finish the soup as written.
More Soup Recipes
- Easy Wonton Soup
- Creamy Tortellini Soup with Tomatoes and Kale {Slow Cooker, Instant Pot, Stovetop}
- Butternut Squash Soup with Turmeric and Ginger
- Instant Pot Potato Leek Soup
- Taco Soup with Ground Beef
Favorite Tools
📖 Recipe
Instant Pot Lemon Chicken and Orzo Soup Recipe
Equipment
- 6-quart Instant Pot / pressure cooker
Ingredients
- 2 Tablespoons Olive Oil
- 1 cup Diced Onion
- 1 teaspoon Salt
- 2 cups Diced Carrots (to save time, substitute pre-shredded carrots)
- 3 cloves Garlic, grated or minced
- 6 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- 1 cup uncooked Orzo Pasta
- 2 cups Shredded Cooked Chicken (like from a rotisserie chicken)
- 2 Tablespoons Lemon Juice
- Chopped parsley, plain yogurt, and / or freshly grated parmesan cheese, for topping
Instructions
- Turn on the Instant Pot’s saute function to normal / medium. Add olive oil and then onion and 1 teaspoon salt. Cook onion, stirring frequently, until soft, 5 to 6 minutes. Turn off the saute function.
- To the onion add carrots, garlic, chicken broth, Italian seasoning, and uncooked orzo.
- Close and lock the lid. Set the steam valve to Sealing. Cook on manual / high pressure for 2 minutes. (Note: Because there is a large amount of liquid in the Instant Pot, it may take up to 25 minutes for the machine to come to pressure.)
- Manually release the pressure. (Tip: Cover the valve with a dish towel first to prevent hot liquids from spraying out as the pressure releases.)
- Open the lid and stir in the chicken and lemon juice. Taste the soup and season with some salt and black pepper, if needed.
- Serve with parsley, yogurt, and / or parmesan cheese on top.
Notes
Cindy
I made this tonight for dinner and it was a hit! I made the stove top variation and it was a filling meal with enough for lunches tomorrow. I also made your garlic Hawaiian rolls to go with it and everything was perfect! Thank you!
Jess Smith
That's great - thanks so much for the note Cindy! I'm so glad you enjoyed it!
Angela
super easy to make and tastes good. had a chicken i bought at costco just used up some of that and garden carrots. super cheap to make and got alot of servings out of it.
Jess Smith
So glad you liked it! Thank you for the note!