Chicken Orzo Soup Recipe

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative with more protein.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and is suitable for vegetarians.

Add 3 cups of chicken broth to the Instant Pot Insert then place the chicken in the broth.

Set the Instant pot to pressure cook high for 15 minutes and then allow a 10-minute natural release.

Release the remaining pressure and shred the chicken and set aside.

In a large Dutch Oven heat the olive oil over medium high and add the garlic, onions, carrots, and celery. Sauté the veggies until they begin to soften and become aromatic for about 6-8 minutes.

Add the Sage, Parsley, Fennel, Oregano, Basil, Salt, and Pepper. Continue cooking the veggie mixture until they are softened and the onions become translucent.

Pour in the Chicken Stock and bring to a boil.

Reduce the heat to low and stir in the Orzo cooking for about 10 minutes until the pasta has started to soften.

Lastly, add the shredded chicken and heavy cream to the dutch oven stirring to combine thoroughly. Allow the mixture to simmer until thickened. If you prefer it to be a bit soupier, continue adding more chicken broth to the mixture until desired consistency is obtained.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens