Lemon Chicken Orzo Soup (Instant Pot)

 This lemon chicken orzo soup is a healthy, creamy, and dairy-free soup made using eggs to thicken the soup and make it creamy.

What do you need:

2 lb. chicken breast

¾ cup orzo- use Jovial brand if gluten-free

1 lemon

2 eggs

5 cups spinach

5 cups chicken broth

½ cup diced White onion

2 tbsp Minced garlic

Substitutions:

If you are vegetarian you could try using northern white beans instead of chicken

Over the Spoon for:

Fresh lemon zest flavor

Creamy dairy-free soup

Full of protein, fiber, and nutrients

How to make:

1. Turn instant pot on saute mode and saute onion with oil for about 3 minutes, add garlic and saute for 2 more minutes.
   Hit cancel and add chicken and add 1 cup broth, set to pressure cook for 11 minutes and cook chicken.
   Turn off instant pot remove chicken to shred chicken thoroughly.
2. Return chicken to instant pot and add additional 4 cups of broth and set to saute mode allowing to bring to a boil.
3. Add orzo to broth mixture
4. In a separate bowl whisk together eggs, the juice of 1 lemon, and about 2 tsp lemon zest.
5. *Slowly* whisk in about 5 tablespoons of heated broth from instant pot to egg mixture to prevent the eggs from cooking to quickly in soup.
6. Stir egg, lemon, and broth mixture into soup and turn off saute mode.
7. Add in spinach allowing to wilt.
8. Sprinkle with salt and pepper and serve.

If making on stove top with pre-cooked chicken:

1. In a large pot saute onion and garlic.
2. Add chicken, orzo, and all of broth.
3. Continue from step 3 above.

**Important Tip**

If soup gets too thick - possibly from different types of orzo, just add some more broth or water to each bowl when serving!

Serve with:

It’s great on its own or serve with a size salad and a piece of fresh bread.

If you like this soup try some of my other favorites like this Chicken Sausage Quinoa Soup.