Lemon Chicken Orzo Soup – Instant Pot & Stovetop Directions
This Instant Pot Lemon Chicken Orzo Soup is cozy and comforting, but the bright, fresh flavor of the lemon makes it taste just a little like spring.
Winter this year in Michigan has been absolutely relentless. Sub-zero temps, freezing rain, ice storms, and soooo muchhhh snowwww. I’m not a person that loves soup…I can take it or leave it and it definitely isn’t something I crave, but this winter has been a big encouragement to create lots of new soup recipes.
I’ve been using my Instant Pot so much that my stove is getting a little jealous. This soup could easily be made on the stovetop, but I’d argue it’s even easier to make in the Instant Pot.
With all the sickness floating around our house, we need all the soup we can get, and the lemon in this chicken orzo soup is perfect for those runny nose, coughs, and sore throats. First E’s pneumonia, now Ben is sick. FUN TIMES.
Spring….where are you? We all need you. Michigan needs you!
In the meantime, soup it is.
About this Instant Pot Lemon Chicken Orzo Soup
This Instant Pot Lemon Chicken Orzo soup is a twist on a classic chicken noodle soup. I get so bored with chicken noodle soup sometimes so it was fun to mix it up a little with this recipe.
Side note: I do also have an Instant Pot Chicken Noodle Soup recipe if you are looking for something more traditional.
This soup has all the cozy comforts you want in a chicken noodle soup…tender shredded chicken, lots of vegetables, pasta, and warm, soothing broth. However, the broth is brightened up by lots of fresh lemon juice and a little dill (I unapologetically love dill, if you haven’t noticed).
The orzo nuzzles into your spoon perfectly with the vegetables and chicken, so you get a perfect bite with all the ingredients each time.
How to make this Lemon Chicken Orzo Soup on the stove:
Although it kind of seems like it at this point, I realize not everyone in the world has an Instant Pot or other pressure cooker. This soup is really simple to make on on the stove, too. To speed up cooking time, I recommend dicing the chicken into bite-sized pieces before adding it to the soup. You could cook it whole and shred it if that’s what you prefer, but it will increase the cooking time. You could also use chicken that you pull off a rotisserie chicken if you want to make this a super quick and easy recipe.
- In a large stockpot or Dutch oven, heat oil over medium heat. Dice chicken and add diced chicken, celery, onion, salt and pepper. Sauté until onions are translucent.
- Add broth, water, lemon juice, dill, and garlic and bring to a boil.
- When boiling, add carrots and orzo and cook for 8-10 minutes (or as your orzo package directs), until orzo is al dente. Stir in spinach until wilted, and serve!
It’s very easy whether you make it on the stove or in your pressure cooker. You guys are going to love this one!
More Great Instant Pot Recipes:
Instant Pot Directions
Serving Size: 1
Amount Per Serving: Calories: 442 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 132mg Sodium: 954mg Carbohydrates: 34g Fiber: 3g Sugar: 4g Protein: 54g
Husband’s take: I was a little nervous Ben wouldn’t like this, because historically he likes the classics and doesn’t like citrusy twists on them, but to my surprise, he loved this! He always eats all the leftovers.
Changes I would make: None are necessary, but you could add different vegetables, some fresh parsley or fresh dill instead of dried.
Difficulty: Very easy!