Preheat the Instant Pot on Saute mode for about 30 seconds. Add olive oil, onions, carrots, celery, minced garlic, rosemary sprig, salt, and pepper. Stir and cook for 2 minutes.
Next, add the broth, chicken pieces, and orzo. Stir it well. Cancel Saute.
Select Pressure Cook and set 3 minutes on high pressure, vent set in sealing position.
When the time is up, wait 5 minutes, then release the remaining pressure in bursts to prevent any soup from leaking from the vent. Open the lid when the pin drops.
Stir in chopped spinach leaves and close the lid for 2-3 minutes, so spinach wilts down a bit. Stir in lemon juice and parsley. Check for seasoning and add more salt or lemon juice if needed. Serve in bowls and enjoy!
Stovetop Method
Heat a soup/ pasta pot on medium-high heat. Add olive oil, onions, and garlic. Saute for 2 minutes, then add veggies, broth, spices, diced chicken (½-inch pieces), and orzo. Give it a stir and bring it to a boil. Reduce heat to medium, cover the pot and cook for 10 minutes, or until the chicken and orzo cooks through. Stir in lemon juice and parsley. Check for seasoning and enjoy!
Video
Notes
Chicken: Use boneless skinless chicken thighs or breasts. Cut them into bite-size pieces for even cooking. To make this soup with store-bought rotisserie chicken, shred or cube it, and add after pressure cooking. Simmer for 2-3 minutes so it takes on the flavors of the soup.
Orzo: Use whole-wheat orzo for added fiber and a reduced carb count (2-3g saving). For a gluten-free soup, look for a gluten-free orzo in the paste aisle.
Vegetables: feel free to add zucchini or squash for added veggies if you like.
Low Carb Variations: Skip the orzo to make this soup low-carb. Omitting the orzo reduces the carbs to 6 grams net carbs per serving (8g total carbs - 2g fiber). Optionally, to make this soup more filling, add 2 cups of cauliflower rice after pressure cooking and cook for 3-4 minutes until it cooks through.
Lemon: Add lemon in 1 tablespoon increments so you can control how lemony you want this soup to be.
Herbs: I use dried thyme, fresh rosemary, and parsley to flavor this soup. Other herbs that go well in this soup include oregano and dill and basil.
Broth: I use chicken stock or broth for this recipe. You can also use vegetable broth, just know that soup will have a darker broth in the end. Alternatively, use 'better than billion" to make broth using water. Hold off on the salt if using that, and add after cooking if needed.
Note: The nutrition facts below are my estimates based on whole-wheat orzo. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.