Instant Pot Lemon Chicken Soup | How to make Lemon Chicken Soup

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and fiber, while rice is often less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while thighs are usually less expensive than breasts.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more tender and collard greens are often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes can be a cost-effective option.

Heat olive oil in a large pot over medium heat.

Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add chicken breasts to the pot and pour in chicken broth.

Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.

Remove chicken, shred it, and return it to the pot.

Stir in orzo and cook for 8-10 minutes until tender.

Add chopped kale, lemon juice, thyme, bay leaves, salt, and pepper; cook for another 5 minutes.

Remove bay leaves before serving.

Garnish with fresh parsley and additional lemon juice if desired.

Cooking Techniques

Spice Level:

Allergens