Lemon Chicken Orzo Soup

5 from 5 votes

With tender chicken and orzo in every bite, this simple soup comes together fast. Lemon juice makes it a fresh twist on classic chicken noodle soup.

Prep Time20

Cook Time30

Total Time50

Course: Soups/Stews

Cuisine: American

Keyword: chicken soup, easy recipe, easy soup, instant pot, instant pot soup, soup recipe, winter recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

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

Heat olive oil in a saute pan or in the bowl of an Instant Pot over medium heat. Add the onion and 1 teaspoon salt. Cook the onion, stirring frequently, until soft, 5 to 6 minutes.
Add the carrots, garlic, chicken broth, Italian seasoning, and uncooked orzo.
If using an Instant Pot, 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.)
If cooking on the stovetop, bring the broth to a simmer. Simmer until the orzo is tender, 5 to 7 mimutes.
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.