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)

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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