Instant Pot Chicken Lemon Orzo Soup

• portions: 8 servings (~280g ~ish)

Ingrédients

▢ 2 tablespoons olive oil

▢ 2 pounds bone in chicken thighs, (typically 4 thighs)

▢ 1 vidalia onion, diced

▢ 1# carrots, diced/sliced

▢ 2-3 celery stalks, sliced

▢ 2 garlic cloves, minced

▢ ½ teaspoon salt

▢ ½ teaspoon black pepper

▢ ½ teaspoon turmeric

▢ ~1" finely diced ginger

▢ 2~3 bay leaf

▢ 2 sprigs fresh thyme, or 1 teaspoon dried

▢ 2 sprig fresh rosemary, or 1 teaspoon dried

▢ 4 cups chicken broth

▢ ½ lemon, juiced before pressure cooking

▢ ½ lemon, juiced in after pressure cooking

▢ ~1tsp-ish lemon zest

▢ Salt & pepper to taste after cooking

▢ orzo *prepare on the side each serving*

Instructions

Heat olive oil in instant pot set on 'sauté'. Brown the chicken thighs for 2-3 minutes per side.

Remove the chicken from the pot, let cool for a few minutes before removing the skin. (I will do this while the veggies are cooking).

Add the onions & celery to the pot and cook until softened then add the garlic & ginger in to gently brown..then add carrots, about 4 minutes.

Stir in the lemon zest, salt, pepper, and turmeric.

Add chicken back to the pot with the bay leaf, thyme and rosemary.

Pour in the chicken broth & juice of 1/2 lemon, and set instant pot pressure cook to 15 minutes; let release naturally for ~15 minutes then carefully release the rest of the pressure.

Take the chicken out of the pot, remove the bones and dice.

Add the chicken back to pot, season with more salt & pepper to taste, and weigh out and divide into 8 servings.

Cook individual servings of orzo to add when eating a serving of soup.

Notes

Cook orzo servings to each individual bowl unless serving all at once.