Well. It’s been an embarrassingly long time since I updated this website — more than two years?! OY.
But I got so many requests for this recipe after trying it out in our last Cooking Club that I had to figure out how to login and post again.
We gave this soup a go because one of our friends made a special request. I’ve had this recipe pinned for quite awhile, but, hadn’t tried it yet.
Of course, I had to do my thing and add more protein and make it as simple as possible.
Here you go!
3 lbs chicken
1/2 tbs olive oil
10 oz mirepoix
1/2 cup chopped garlic
8 cups chicken broth
1/2 cup orzo
2 large eggs
juice of 2 lemon
salt and pepper to taste
fresh parsley, to garnish (optional)
Set your Instant Pot to Saute and wait until it’s hot.
Saute the mirepoix in olive oil for about 2 min, until it’s soft. Add the garlic and saute for 1 minute longer.
Add the chicken, broth, salt, and pepper.
Seal the lid on the IP and set it to Poultry. When it’s done, let it release naturally. You can switch to quick release after a few minutes if you want. Check to make sure the chicken is cooked to at least 165 degrees.
Remove the chicken and 1 cup of the hot broth. Add the orzo. Seal the lid again. Set the IP to manual and cook at high pressure for 5 minutes.
While the pasta is cooking, shred your chicken.
The eggs are to help the soup thicken. What I learned from Gal on a Mission‘s recipe is that if you just stir it in, it can scramble in the soup! So what you want to do is “temper” the egg. First whisk in the lemon juice. Then slowly add the cup of broth, mixing continuously to gradually raise the temperature of the egg.
When the 5 minutes on the IP is up, quick release to vent. Then pour in the egg mixture, stirring constantly. Mix your shredded chicken back in. Top with chopped parsley for serving!
For each of 10 servings: 256 calories, 5.5 grams fat, 18 grams carbs, 33.5 grams protein.