Deliver some of this soup to your neighbors! Use deli soup containers* so they don’t have to worry about returning dishes.This works great for quick cooking pasta like orzo. Instead of pressure cooking the pasta and risking overcooking it I decided to just add it in after the pressure cooking time was up and cooking it on the sauté setting.If you don’t have a soup button you can just use the pressure cook/manual button. I like using the soup button for broth based soups because it keeps the broth clear by bringing the pot to pressure more gently.You can halve the recipe for the 3 quart pot. I used a 6 quart Instant Pot* but you can also make this in an 8 quart pot.The pasta will likely become bloated and soak up a lot of the broth though, to it’s best served the day that you make it. You can store the leftovers in the refrigerator for up to 5 days or you can freeze for up to 3 months.This soup tastes really good with Amish White Bread slathered with butter.Move the chicken out of the slow cooker.Add in the lemon juice and orzo and cook on high for another 30 minutes, or until orzo is done. All slow cookers cook differently so some may take more time and some may take less time. Slow cook: Cover and cook on low for 4-6 hours.Add broth, chicken, onion, carrots, celery, garlic powder, parsley, thyme, rosemary, sage, bay leaf and salt into slow cooker.Shred the chicken or cut it into pieces.Let orzo cook through, about 5-10 minutes. Cook pasta: Move the chicken out of the pot.If liquid comes out of the valve move it back to sealing and wait a few more minutes and then try again. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Pressure cook: Cover the pot and secure the lid.Add in the chicken, onion, carrots, celery, garlic powder, parsley, thyme, rosemary, sage, bay leaf and salt.The sauté setting will start heating up the broth and help the pot come to pressure quicker while you prepare the rest of your ingredients. Turn your Instant to the sauté setting and add in your chicken broth.Orzo pasta–or another small, quick cooking pasta like dry spaghettios type of pasta.One thing I try to do is buy a bag of fresh lemons and squeeze the juice* from them and freeze it in ice cube trays (about 1 Tbsp increments).

Juice from 1 lemon–if you’re in a pinch you can also use bottled lemon juice.Garlic powder, dried parsley, dried thyme, dried rosemary, dried sage, bay leaf, kosher salt–for flavor.Carrots–you can also use baby carrots and forego the chopping step.Diced onion–for convenience sake I like to use frozen diced onion found next to the other frozen vegetables at the grocery store.Try a 5 minute pressure cook time instead of 10 for cooked chicken. You won’t need to pressure cook it as long though. You can also make this recipe with cooked, chopped rotisserie chicken. You can also use a combination of the white and dark meat. Boneless, skinless chicken breasts or thighs–frozen is okay, use the same cooking time.Chicken broth–or Better than Bouillon chicken base and water.It always makes me feel good! Ingredients/Substitution Ideas There’s just nothing like a simple bowl of chicken soup. It turned out really tasty and was perfect for some of us who were feeling under the weather. I didn’t have quite enough orzo and I had some O shaped pasta that I bought from the bulk bins at Winco, so I used that too. You might notice from the pictures that I actually used half orzo and half spaghettios type of pasta. This soup is like chicken noodle soup or chicken and rice soup but with orzo instead of noodles or rice.

Ninja pressure cooker chicken soup