Lemon Chicken Orzo Soup (Instant Pot)

This Instant Pot Lemon Chicken Orzo Soup is the perfect cozy weeknight dinner. What I love about this dinner is how cozy and comforting it is, while still feeling light and fresh thanks to the lemon.

I’ve been making this soup on repeat because it’s quick, flavorful, and makes great leftovers for lunch the next day. It’s also easy to switch up with whatever greens you have on hand... spinach, kale, or even frozen veggies all work!

If you like this dish, you should try my Tuscan Kale Soup, One Pot Vegetable Orzo Soup with Lemon, Easy Lemon Chicken Couscous (with creamy yogurt sauce!)

Why You Will Love This Dinner

• Easy cooking: The Instant Pot does the heavy lifting, making it weeknight-friendly.
• Healthy ingredients: Lean chicken, fresh lemon, spinach, and orzo make it nourishing and satisfying.
• Versatile meal: Use rotisserie chicken, swap in different greens, or make it gluten-free with GF orzo.

Ingredients

• Chicken breast: A lean, protein-rich base for the soup. You can also shortcut with rotisserie chicken.
• Orzo: A small pasta that cooks quickly and makes the soup hearty; use Jovial if you need gluten-free.
• Lemon: Brightens the whole dish and adds fresh, zesty flavor.
• Eggs: Whisked into the broth for a creamy, velvety texture without any dairy.
• Spinach: Adds greens and nutrients; fresh or frozen both work.
• Minced garlic: For depth and savory flavor.
• Chicken broth: The flavorful base that ties everything together.
• Diced white onion: Adds sweetness and body to the soup (frozen works to save time!).

Substitutions and Variations

• Swap spinach with kale or Swiss chard.
• Use rotisserie chicken instead of raw chicken breast to cut down cook time.
• Try gluten-free orzo or even rice if you want to keep it wheat-free.
• Add extra veggies like carrots, zucchini, or peas for more bulk.

Step-by-Step Instructions

Step 1: Set Instant Pot to sauté mode. Add olive oil, onion, and garlic; cook until fragrant.
Step 2: Add chicken breast and chicken broth. Pressure cook for 12–15 minutes, then shred chicken.
Step 3: Switch back to sauté mode, bring broth to a boil, and add orzo. Cook until orzo is tender.(about 7 minutes)
Step 4: In a separate bowl, whisk eggs, lemon juice, and zest. Slowly whisk in a few tablespoons of hot broth to temper the eggs.
Step 5: Stir the egg-lemon mixture back into the soup. Turn off sauté mode.
Step 6: Add spinach and stir until wilted. Season with salt and pepper to taste. Serve warm.

Tips and Notes

• whisk the eggs slowly to prevent scrambling.
• For even faster prep, use pre-shredded rotisserie chicken.
• Leftover soup may thicken as the orzo absorbs broth, just add a splash of water or broth when reheating.

Recipe FAQs

Can I freeze this soup?
It’s best enjoyed fresh, as the orzo can get mushy in the freezer. If you want to freeze it, cook the orzo separately and add it when reheating.

Do I have to use an Instant Pot?
Nope! You can simmer the soup on the stovetop instead — it just may take a little longer for the chicken to cook through.

Can I make it dairy-free?
Yes! There’s no dairy in this recipe, the eggs give it creaminess without cream.

Serving Suggestions

• Pair with a side salad for a lighter dinner.
• Serve with warm pita, crusty bread, or garlic toast.
• Add extra lemon wedges on the side for serving.

Storage and Reheating Instructions

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently on the stovetop or in the microwave. Add extra broth or water if needed.

Tips: If prepping ahead, cook the orzo separately and stir it in just before serving to keep it from soaking up all the broth.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!