Chicken Orzo Soup (Pressure Cooker)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 131.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 100.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.5 g
- Protein: 11.2 g
View full nutritional breakdown of Chicken Orzo Soup (Pressure Cooker) calories by ingredient
Introduction
Delish! Delish!Number of Servings: 8
Ingredients
-
1 Tblsp extra virgin olive oil
2 boneless skinless chicken breasts
8 cups Low sodium chicken broth
1 med onion, raw, diced
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
1 tsp dried thyme (or 2 sprigs fresh thyme)
1 whole bay leaf
.75 cup orzo pasta, uncooked
1 Tblsp fresh squeezed lemon
Salt and pepper to taste.
Directions
1. Press the brown/sauté button, set temperature to high, and then press start. Allow to preheat.
2. Add olive oil, onion, garlic, carrots and the celery. Saute for 2 minutes. Add the thyme and the bay leaf.
3. Place the chicken breasts on top of the vegetables, then pour in one cup of the chicken broth.
4. Place the lid on the pot and lock. Press the soup function (or manually set to pressure cook on high) and adjust the cook time to 10 minutes.
5. At the end of cooking, use the natural pressure release method and allow it to naturally release for 10 minutes.
6. Remove the chicken, (and thyme, if use fresh) and the bay leaf.
7. Add the remaining broth to the pot, select the brown/sauté function to high temperature and bring to a boil.
8. Add the orzo and cook to al dente according to the directions on the box.
9. While the orzo is cooking, shred the chicken (using two forks, pull apart chicken).
10. When desired doneness of the orzo is reached, stir in the shredded chicken. Add the lemon juice and salt and pepper to taste.
Serve hot with crackers or bread and enjoy!
Serving Size: 8 servings
2. Add olive oil, onion, garlic, carrots and the celery. Saute for 2 minutes. Add the thyme and the bay leaf.
3. Place the chicken breasts on top of the vegetables, then pour in one cup of the chicken broth.
4. Place the lid on the pot and lock. Press the soup function (or manually set to pressure cook on high) and adjust the cook time to 10 minutes.
5. At the end of cooking, use the natural pressure release method and allow it to naturally release for 10 minutes.
6. Remove the chicken, (and thyme, if use fresh) and the bay leaf.
7. Add the remaining broth to the pot, select the brown/sauté function to high temperature and bring to a boil.
8. Add the orzo and cook to al dente according to the directions on the box.
9. While the orzo is cooking, shred the chicken (using two forks, pull apart chicken).
10. When desired doneness of the orzo is reached, stir in the shredded chicken. Add the lemon juice and salt and pepper to taste.
Serve hot with crackers or bread and enjoy!
Serving Size: 8 servings