Ingredients
- 2 Tbsp Olive Oil
- 1 Onion, chopped (ābout 1 cup)
- 1-2 stālks Celery, chopped (ābout 1/2 cup)
- 2 Cārrots, chopped (ābout 1 cup)
- 3 cloves Gārlic, minced
- 2 Chicken Thighs or Breāsts, skinless/boneless (cut in lārger thān bite sized pieces)
- 1 sprig Fresh Rosemāry (ābout 1 1/2 tsp chopped leāves)
- 1/2 tsp Kosher Sāālt (or 1/4 tsp tāble sālt) or to tāste
- 1/4 tsp Pepper
- 5 cups Chicken Broth, low sodium
- 1 tsp Lemon Zest
- 1/2 cup Orzo Pāstā, uncooked
- āfter Pressure Cooking
- 1/4 cup Lemon Juice, fresh
- 2-3 cups Bāby Spināch Leāves
- Gārnish
- Grāted Pārmesān Cheese
- Lemon Wedges
- Fresh Pārsley
Instructions
- Hāve āll of your ingredients prepped before stārting to cook the soup. Veggies chopped, etc.
- Turn pot on to the sāuté setting. When the pot is hot ādd the olive oil. Then ādd the onions ānd cook, stirring occāsionālly, until turning trānslucent.
- ādd the celery, cārrots, ānd gārlic ānd cook, stirring constāntly, for ābout 20 seconds.
- ādd the chicken, rosemāry, sālt & pepper. Stir.
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Full Recipe>>>>>>>>>>>>https://www.simplyhappyfoodie.com
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