Description
Warm comfort flows through this hearty pressure cooker chicken orzo soup, blending tender chicken, aromatic herbs, and comforting orzo pasta. Rich Mediterranean flavors invite you to savor each spoonful of this nourishing, soul-satisfying meal.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts (or thighs)
Vegetables and Aromatics:
- 1 small onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup baby spinach or kale
- 0.5 cup frozen peas
Liquids, Seasonings, and Pasta:
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 0.75 cup orzo pasta
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the aromatic base by heating olive oil in the pressure cooker’s sauté mode. Gently sauté a medley of diced onions, carrots, and celery until they become translucent and tender.
- Introduce minced garlic, thyme, oregano, salt, black pepper, and red pepper flakes to the vegetable mixture. Allow the herbs and spices to bloom and release their fragrant oils for a brief moment.
- Nestle whole chicken breasts into the vegetable-herb foundation, then carefully pour chicken broth over the ingredients, ensuring the meat is completely submerged.
- Secure the pressure cooker lid, set the valve to sealing, and initiate high-pressure cooking for 10 minutes. After the cooking cycle completes, permit a natural pressure release for 5 minutes before carefully venting any remaining pressure.
- Extract the chicken breasts and use two forks to meticulously shred the meat into delicate, bite-sized pieces.
- Activate the sauté function and introduce orzo pasta into the aromatic broth. Stir periodically, allowing the pasta to cook and absorb the flavorful liquid until it reaches a perfect al dente texture.
- Reintegrate the shredded chicken into the soup, creating a harmonious blend of tender meat and pasta.
- Brighten the soup’s flavor profile by stirring in fresh lemon juice and finely chopped parsley. Taste and fine-tune the seasoning as needed.
- Ladle the soup into warm bowls, offering an optional garnish of additional parsley or a sprinkle of grated Parmesan cheese for added depth and richness.
Notes
- Customize heat levels by adjusting red pepper flakes for mild or spicy preferences.
- Select boneless, skinless chicken breasts around 6-8 ounces for consistent cooking and easy shredding.
- Prevent orzo from sticking by stirring frequently during the cooking process and adding an extra splash of broth if needed.
- Transform this soup into a gluten-free version by substituting orzo with quinoa or rice, maintaining similar cooking times and liquid ratios.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg