"Instant" Lemon Chicken Soup with Orzo

Updated: Nov 10, 2019


I love having soup for lunch or dinner during the colder months. I especially love the simplicity of chicken soup, but sometimes a twist to an old favorite is welcome. "Instant" Lemon Chicken Soup with Orzo is particularly delicious since it has the chicken broth base that we all know and love. Eggs and lemon are added to the mix to produce an incredible mix and produce a bright and creamier version. I also added chunks of chicken and spinach, making this soup a well-rounded meal. While I relied on my Instant Pot to do much of the work, you can also make this on the stove. Give it a try, and I'm sure you'll love it as much as I do.

Ingredients for "Instant" Lemon Chicken Soup with Orzo:


1 large chicken 4 - 4 1/2 pounds

4 cups chicken broth

2 carrots

2 stalks celery

1 onion

3 cloves garlic, coarsely chopped

1 teaspoon black peppercorns

4 sprigs fresh dill

4 sprigs fresh parsley

4 eggs, lightly beaten with a fork

juice of 3 lemons

zest of 2 lemons

1-2 cups coarsely chopped chicken

3/4 cup orzo

fresh baby spinach

You will need a pressure cooker for this recipe. I have the 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.


Time-Saving Tips: Prepare the soup in advance up to adding the orzo.


Let's see what we need.


Now let's make the soup.


Place the chicken in the Instant Pot; then add the carrots, onion, celery, peppercorns, dill, parsley, and garlic. Once everything has been added, pour in the broth and then add water, making sure not to go past the MAX line. Cook on High Pressure for 22 minutes, allow pressure to release for 15 minutes naturally, and then manually release the rest of the pressure.


Once the pressure has released, remove the lid. At this point, I like to take the insert out of the base and put it on a hot plate to continue. This way, when I scoop out the chicken and the vegetables, I don't mess up the entire pot. If you do this, remember that it is scorching. Scoop out the chicken and put it on a large enough platter to collect the extra liquid. Then scoop out some of the vegetables and discard. Carefully pour the broth through a strainer, which is snuggly resting above a large bowl, return the strained broth to the insert to the Instant Pot. When the chicken is cool enough to handle, pull it off of the bones and cut up 1-2 cups and set aside. Save the rest of the chicken to make a salad, chili, or tacos.


Return the stock to the pot and add the orzo. Cook on high pressure for a minute and then release the pressure.

Pour the beaten eggs into the broth moving position as it's added; stir with a fork to scramble the eggs.


Stir in the spinach, when just wilted add the chicken, zest, and juice; stir to combine and season as needed.


It's ready! "Instant" Lemon Chicken Soup with Orzo is a great twist to the chicken soup we all know and love. It looks so good and tastes even better. It is perfect for lunch, dinner, or even an after school snack. This chicken soup is so comforting. I like to keep a container in the freezer for a rainy day, so it is ready when I am.


Enjoy!



"Instant" Lemon Chicken Soup with Orzo:


  • 1 large chicken 4 - 4 1/2 pounds

  • 4 cups chicken broth

  • 2 carrots

  • 2 stalks celery

  • 1 onion

  • 3 cloves garlic, coarsely chopped

  • 1 teaspoon black peppercorns

  • 4 sprigs fresh dill

  • 4 sprigs fresh parsley

  • 4 eggs, lightly beaten with a fork

  • juice of 3 lemons

  • zest of 2 lemons

  • 1-2 cups coarsely chopped chicken

  • 3/4 cup orzo

  • fresh baby spinach


  • You will need a pressure cooker for this recipe. I have the 6 cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.

  • Place the chicken in the Instant Pot; then add the carrots, onion, celery, peppercorns, dill, parsley, and garlic. Once everything has been added, pour in the broth and then add water, making sure not to go past the MAX line. Cook on High Pressure for 22 minutes, allow pressure to release for 15 minutes naturally, and then manually release the rest of the pressure.

  • Once the pressure has released, remove the lid. At this point, I like to take the insert out of the base and put it on a hot plate to continue. This way, when I scoop out the chicken and the vegetables, I don't mess up the entire pot. If you do this, remember that it is scorching. Scoop out the chicken and put it on a large enough platter to collect the extra liquid. Then scoop out some of the vegetables and discard. Carefully pour the broth through a strainer, which is snuggly resting above a large bowl, return the strained broth to the insert to the Instant Pot. When the chicken is cool enough to handle, pull it off of the bones and cut up 1-2 cups and set aside. Save the rest of the chicken to make a salad, chili, or tacos.

  • Return the stock to the pot and add the orzo. Cook on high pressure for a minute and then release the pressure.

  • Pour the beaten eggs into the broth moving position as it's added; stir with a fork to scramble the eggs.

  • Stir in the spinach, when just wilted add the chicken, zest, and juice; stir to combine and season as needed.

  • Time-Saving Tips: Prepare the soup in advance up to adding the orzo.

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