Chicken Orzo Soup

Chicken Orzo Soup

A tasty take on classic chicken noodle soup, this pressure-cooked meal calls for orzo pasta, a rice-shaped pasta that makes for perfect spoonfuls.

Chicken Orzo Soup

Yield: 8

Serving Size: 1 cup

Chicken Orzo Soup

Ingredients

  • 3 lb./1.3 kg whole chicken
  • 4 cups water, divided
  • 2 carrots, peeled & cut in 2"/5 cm pieces
  • 2 celery stalks, peeled & cut in 2"/5 cm pieces
  • 1 medium onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 1 cup orzo pasta
  • 1½ tsp. coarse kosher salt
  • ½ tsp. black pepper
  • 1 lemon, juiced using Zest N’ Press® Gadget

Instructions

  1. Place chicken breast side up in base of Microwave Pressure Cooker and add 3 cups water. Chicken should be submerged in water and contents should not be above the max fill line. Seal and microwave on high power 20 minutes. 20–25 minutes for a 3-lb./1.3 kg chicken
  2. While chicken cooks, add carrots, celery, onion and garlic to base of Quick Chef® Pro System fitted with blade attachment. Cover and turn handle until roughly chopped.
  3. Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes.
  4. Check to ensure internal temperature of chicken has reached 165° F/
  5. 75° C. Remove chicken from base. Add remaining cup of water, chopped vegetables and remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 10 minutes.
  6. While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks.
  7. Remove Pressure Cooker from microwave an allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes.
  8. Stir shredded chicken into soup and serve.
3 lb./1.3 kg whole chicken
4 cups water, divided
2 carrots, peeled & cut in 2″/5 cm pieces
2 celery stalks, peeled & cut in 2″/5 cm pieces
1 medium onion, peeled and quartered
2 garlic cloves, peeled
1 cup orzo pasta
1½ tsp. coarse kosher salt
½ tsp. black pepper
1 lemon, juiced using Zest N’ Press® Gadget
1. Place chicken breast side up in base of Microwave Pressure Cooker and add 3 cups water. Chicken should be submerged in water and contents should not be above the max fill line. Seal and microwave on high power 20 minutes. 20–25 minutes for a 3-lb./1.3 kg chicken
2. While chicken cooks, add carrots, celery, onion and garlic to base of Quick Chef® Pro System fitted with blade attachment. Cover and turn handle until roughly chopped.
3. Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes.
4. Check to ensure internal temperature of chicken has reached 165° F/
75° C. Remove chicken from base. Add remaining cup of water, chopped vegetables and remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 10 minutes.
5. While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks.
6. Remove Pressure Cooker from microwave an allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes.
7. Stir shredded chicken into soup and serve.