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
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
- 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
- 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.
- Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes.
- 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.
- While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks.
- Remove Pressure Cooker from microwave an allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes.
- Stir shredded chicken into soup and serve.