Why lemon in chicken soup?

Lemon adds brightness and balances the rich, salty flavor of chicken soup. When added before cooking, the acidity also helps tenderize the chicken as it cooks, resulting in juicier and more tender meat.

How much lemon juice do I need for lemon chicken soup?

If you want just a hint of lemon, start with 2-3 tablespoons of lemon juice and add more to taste, if desired. For a more pronounced lemon flavor (how this recipe is written), add a ⅓-½ cup of fresh lemon juice.

I don’t have fresh lemons. Can I use bottled lemon juice?

Fresh lemon juice will yield the best taste. However, bottled lemon juice can be substituted for fresh if not available. If using bottled lemon juice, it’s best to start with 1-2 tablespoons and add 1 additional tablespoon at a time until desired taste is achieved.

Can I use a different type of pasta instead of orzo?

Yes! Substitute any small pasta you like for the orzo. For best results, substitute pasta by weight, not volume. Some good kinds of pasta to substitute include Elbow macaroni (small), Ditalini , and Stelline

How do I make this recipe gluten-free?

To make gluten-free lemon chicken soup, omit the flour (or use gluten-free flour) and substitute your favorite small, gluten-free pasta for the orzo (by weight, not volume).

Instant Pot Lemon Chicken Soup | Modern Minimalism

Name: Instant Pot Lemon Chicken Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 3 large carrots, sliced (about 1 cup); 4 large ribs celery, sliced (about 1 cup); 1 small onion, diced (about 1 cup); 2 cloves garlic, minced or pressed; 2 teaspoons Italian seasoning (or a mix of dried thyme, oregano, basil, and parsley); ½-1 teaspoon kosher salt; Freshly ground black pepper, to taste; 2 tablespoons flour; 8 cups reduced-sodium chicken broth; ⅓ cup fresh lemon juice (about 2 medium lemons); 1 pound boneless, skinless chicken thighs; ¾ cup (5 ounces) uncooked orzo; 3 packed cups (about 3 ounces) fresh baby spinach; Sliced lemon for garnish (optional)

Recipe

Instant Pot Lemon Chicken Soup

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This Instant Pot Lemon Chicken Soup with Orzo is loaded with lemon, vegetables, chicken, and pasta. Perfect for a cozy night in.

Prep Time:
20 minutes
Total Time:
45 minutes
Makes:
11 cups 1x

Prep Time:
20 minutes

Total Time:
45 minutes

Makes:
11 cups 1x

Ingredients

2 tablespoons olive oil
3 large carrots, sliced (about 1 cup)
4 large ribs celery, sliced (about 1 cup)
1 small onion, diced (about 1 cup)
2 cloves garlic, minced or pressed
2 teaspoons Italian seasoning (or a mix of dried thyme, oregano, basil, and parsley)
½–1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons flour
8 cups reduced-sodium chicken broth
⅓ cup fresh lemon juice (about 2 medium lemons)
1 pound boneless, skinless chicken thighs
¾ cup (5 ounces) uncooked orzo
3 packed cups (about 3 ounces) fresh baby spinach
Sliced lemon for garnish (optional)

Instructions

Saute your aromatics and chicken thighs. Set Instant Pot to SAUTE — NORMAL and add the olive oil. Once hot, add the carrots, celery, onion, garlic, dried herbs, and chicken thighs. Season with salt and pepper and saute, stirring occasionally, for 7-10 minutes or until veggies have softened and the exterior of the chicken is mostly opaque. Press CANCEL to turn off the Instant Pot.
Add liquids and pasta and pressure cook. Add broth, lemon juice, and orzo and stir to combine. Lock the lid on the Instant Pot, ensuring the pressure release is set to the SEALING position. Set Instant Pot to PRESSURE COOK — HIGH for 4 minutes. Allow pressure to release naturally for 15-20 minutes to let orzo plump up. Manually release any remaining pressure.
Shred chicken, stir in spinach & serve. Remove chicken from the pot. For chunkier chicken soup, let the chicken cool for a few minutes and pull it apart with your fingers. For finer chicken, shred it using two forks. Add chicken back to the soup and stir in the spinach. Season with additional salt and pepper to taste. Once the spinach has wilted, portion into bowls and garnish with lemon slices if desired.

Notes

Favorite Equipment

6-quart Instant Pot

Ingredient Prep

Chop the carrots, celery, and onion up to 5 days in advance.
Juice lemons and store juice in an airtight container in the refrigerator for up to 2 days.

Little Helpers

Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:

Toddlers: Wash veggies, help peel carrots and juice lemon; help measure & add ingredients to the pot
Little Kids: All of the above plus help with chopping the vegetables (closely supervised)
Big Kids: Give them the recipe and see how they do!

Nutrition Notes

Nutrition information calculated using boneless skinless chicken thighs, without flour, and with ½ teaspoon kosher salt.

Nutrition

Serving Size: 1 cup
Calories: 152
Sugar: 3 g
Sodium: 580 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 27 mg

Find it online: https://modernminimalism.com/instant-pot-lemon-chicken-soup/

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