Lemony Chicken Orzo Soup with Arugula in the Instant Pot
This is my version of this classic soup recipe that has been around forever. So comforting and a little orzo goes a long way! This soup is delicious, easy, and done in minutes!
Equipment
Ingredients
- 1½ lbs chicken tenderloins or boneless skinless thighs
Mirepoix to Begin:
- 2 Tbsp olive oil
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 Tbsp garlic minced
Then Add:
- 2 tsp oregano dried or fresh
- 1 tsp salt
- ½ tsp ground black pepper
Deglaze:
- 6 cups chicken broth
- ¾ cup orzo dry pasta
To Finish Soup:
- 2 cups arugula or spinach leaves are fine too
- ½ cup heavy cream
- 2-3 Tbsp lemon juice
- feta cheese crumbles
Instructions
Prep:
- This recipe will go a lot faster if you dice all your veggies and measure your seasonings. Then set them aside.
Mirepoix:
- Set pot to Saute and wait until the pot says Hot before adding any ingredients. Then add your olive oil and swish to cover the bottom of the pot. Add your mirepoix (onions, celery, carrots diced) and let sweat and soften for about a minute.
- Next add your garlic, oregano, salt, and pepper. Continue to Saute for a minute until your garlic and oregano are fragrant.
Deglaze:
- Deglaze with broth. Be sure to scrape the bottom of the pot free of browned bits if necessary. Add your chicken pieces and pour in your orzo pasta.
- Put lid on pot and set to Sealing of your pot requires that. Set the time to Pressure Cook for 2 minutes.
- Once pot is done cooking allow for a 5 min NPR. Release the rest of the pressure carefully. When all the pressure has been released, open pot and remove chicken pieces. Set those aside to cool.
- Add your arugula and lemon juice. When chicken has cooled a bit, cut or shred and add back to the pot. You can add a bit of heavy cream for some creaminess if desired but this is a brothy soup so no thickening is required.
- Top with feta crumbles for extra goodness.
Notes
TIPS: I buy carrot chips or baby carrots. This saves me time in the kitchen. They are already peeled and all I have to do is dice them up. You can also make your mirepoix up ahead of time and store it in the fridge. This is great for lots of recipes and saves time.
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Lemony Chicken Orzo Soup with Arugula in the Instant Pot
This is my version of this classic soup recipe that has been around forever. So comforting and a little orzo goes a long way! This soup is delicious, easy, and done in minutes!
Servings: 5 servings
Equipment
Ingredients
- 1½ lbs chicken tenderloins or boneless skinless thighs
Mirepoix to Begin:
- 2 Tbsp olive oil
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 Tbsp garlic minced
Then Add:
- 2 tsp oregano dried or fresh
- 1 tsp salt
- ½ tsp ground black pepper
Deglaze:
- 6 cups chicken broth
- ¾ cup orzo dry pasta
To Finish Soup:
- 2 cups arugula or spinach leaves are fine too
- ½ cup heavy cream
- 2-3 Tbsp lemon juice
- feta cheese crumbles
Instructions
Prep:
- This recipe will go a lot faster if you dice all your veggies and measure your seasonings. Then set them aside.
Mirepoix:
- Set pot to Saute and wait until the pot says Hot before adding any ingredients. Then add your olive oil and swish to cover the bottom of the pot. Add your mirepoix (onions, celery, carrots diced) and let sweat and soften for about a minute.
- Next add your garlic, oregano, salt, and pepper. Continue to Saute for a minute until your garlic and oregano are fragrant.
Deglaze:
- Deglaze with broth. Be sure to scrape the bottom of the pot free of browned bits if necessary. Add your chicken pieces and pour in your orzo pasta.
- Put lid on pot and set to Sealing of your pot requires that. Set the time to Pressure Cook for 2 minutes.
- Once pot is done cooking allow for a 5 min NPR. Release the rest of the pressure carefully. When all the pressure has been released, open pot and remove chicken pieces. Set those aside to cool.
- Add your arugula and lemon juice. When chicken has cooled a bit, cut or shred and add back to the pot. You can add a bit of heavy cream for some creaminess if desired but this is a brothy soup so no thickening is required.
- Top with feta crumbles for extra goodness.
Notes
TIPS: I buy carrot chips or baby carrots. This saves me time in the kitchen. They are already peeled and all I have to do is dice them up. You can also make your mirepoix up ahead of time and store it in the fridge. This is great for lots of recipes and saves time.
