Description
A comforting and quick soup made with tender chicken, hearty orzo pasta, and a blend of vegetables. The pressure cooker makes this soup perfect for busy nights, delivering all the flavor of a long-simmered dish in under an hour. It’s filling, warm, and packed with healthy ingredients.
Ingredients
Units
Scale
- :
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup orzo pasta
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice (optional, for extra brightness)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- :
- Set the pressure cooker to the “Sauté” setting. Add the olive oil and heat until shimmering.
- Add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts, diced tomatoes, chicken broth, thyme, oregano, and bay leaf to the pot. Stir to combine.
- Close the lid of the pressure cooker, ensuring the valve is set to “sealing.” Cook on high pressure for 10 minutes.
- After the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully switch the valve to “venting” to release the remaining pressure.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add the orzo pasta to the soup, stir, and set the pressure cooker to “Sauté” again. Cook for 5-7 minutes, stirring occasionally, until the orzo is tender and the soup has thickened slightly.
- Stir in the lemon juice, if using, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- :
- You can swap chicken thighs for a richer flavor if preferred.
- For extra creaminess, stir in a few tablespoons of heavy cream or half-and-half just before serving.
- If you prefer a thicker soup, you can add an additional 1/2 cup of orzo or blend a portion of the soup to create a creamier texture.
Nutrition
- Calories: 250
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg