This Instant Pot lemon chicken soup is simple and delicious. Bright with fresh lemon, tender chicken, vegetables, and orzo pasta, this healthy, Greek-inspired pressure cooker soup is fast to make and sure to become a family favorite.
Pull on your coziest sweater and get your Instant Pot ready—this lemon chicken soup is comfort food at its best. It’s one of those recipes you return to again and again: great for sick days, busy weeknights, or whenever you want something nourishing and satisfying. The broth is bright and slurpable, the chicken comes out tender and juicy, and the vegetables add color, texture, and nutrients.
The Instant Pot does most of the work and produces perfectly shreddable chicken in a fraction of the time it would take on the stovetop. Fresh lemon is the hero here: it brightens the broth, balances the savory flavors, and helps tenderize the chicken during cooking. The lemon presence in this version lands around a 7 on a 1–10 scale—noticeable and lively, with room to add more if you prefer a stronger citrus punch.
Ingredients for Instant Pot Lemon Chicken Soup
- Olive oil
- Carrots
- Celery
- Onion
- Garlic
- Italian seasoning (or a mix of dried herbs)
- Salt and pepper
- Chicken broth
- Fresh lemon juice
- Chicken thighs or breast (raw or cooked)
- Pasta (orzo recommended, but any small noodle works)
- Baby spinach
How to make this easy Instant Pot chicken soup
Set your Instant Pot to Sauté and warm the olive oil. Add the chopped onion, carrots, celery, garlic, dried herbs, and raw chicken pieces. Season with kosher salt and freshly ground black pepper. Sauté for 7–10 minutes, stirring occasionally, until the vegetables soften and the chicken’s exterior is mostly opaque.
Pour in the chicken broth and fresh lemon juice, then stir in the orzo. Lock the lid and set the valve to sealing. Cook at High Pressure for 4 minutes, then allow a natural pressure release for 15–20 minutes so the orzo can fully plump. Release any remaining pressure and open the lid.
Remove the chicken with tongs. For chunkier pieces, let it cool slightly and pull it apart with your hands; for finer texture, shred with two forks. Return the chicken to the pot and stir in the baby spinach until wilted. Taste and adjust seasoning. Serve in bowls, garnish with lemon slices if desired, and enjoy with crusty bread or a simple salad.
Serving suggestions
This soup is filling enough on its own but pairs well with:
- Crusty bread for dipping (cheese melted on top optional)
- Saltines or oyster crackers
- A side salad with apples, goat cheese, and walnuts to balance the lemon
- A grilled vegetable panini or veggie sandwich
How to store leftovers
Let the soup cool, then transfer to airtight containers and refrigerate for 3–4 days. The pasta will continue to absorb liquid as it sits, so the soup may thicken; thin with a splash of water or chicken broth when reheating.
How to freeze lemon chicken soup with orzo
Pasta can get soft after freezing, so refrigeration is usually best. If you want to freeze portions, do small amounts (1–2 cups) in airtight containers or freezer bags for up to 2–3 months. Expect a softer texture after thawing, but the flavor remains enjoyable.
Is lemon chicken soup healthy?
Yes. This soup delivers lean protein, plenty of vegetables, and vitamin-rich spinach and lemon. It offers Vitamin C from lemon and spinach, vitamins A and K from spinach, iron from chicken and spinach, and fiber and potassium from the vegetables. Swap in whole-wheat orzo or another whole-grain pasta for extra fiber and protein if desired.
Frequently asked questions
Lemon brightens the broth and balances savory flavors. Its acidity also helps tenderize chicken when added before cooking, producing juicier meat.
For a mild lemon note, start with 2–3 tablespoons. For a more pronounced citrus flavor, use about 1/3 to 1/2 cup fresh lemon juice (roughly 2 medium lemons), which is what this recipe recommends.
Fresh lemon juice gives the best flavor, but bottled juice can be used in a pinch. Start with 1–2 tablespoons and add more to taste.
Yes. Any small pasta like ditalini, small elbow macaroni, or stelline works well. For consistent results, substitute by weight rather than volume. Egg noodles are a fine option too.
Use your favorite small gluten-free pasta in place of orzo, substituting by weight if possible.
Substitution suggestions
- Chicken: Use cooked shredded chicken if preferred. Add 2–3 cups of chopped or shredded cooked chicken when you add the spinach and warm through on Sauté if needed.
- Pasta: Substitute small pasta shapes by weight. Elbow macaroni, ditalini, stelline, or small shells work well. Egg noodles also make a tasty change.
Slow cooker instructions
To make this soup in a slow cooker: add oil, raw chicken, carrots, celery, onion, garlic, dried herbs, salt, pepper, broth, and lemon juice to the slow cooker. Cook on LOW for 6–8 hours. Remove chicken, set cooker to HIGH, add orzo, and cook 30–40 minutes until plump. Shred the chicken, return it to the pot, stir in spinach, season, and serve once the spinach has wilted.
Other Instant Pot recipes you might like:
- Creamy Instant Pot mac and cheese for easy comfort food
- Simple Instant Pot meatballs that cook hands-off
- Instant Pot Bolognese, great for dinner and freezing extras
Instant Pot Lemon Chicken Soup
Soup loaded with lemon, vegetables, chicken, and pasta—simple, bright, and satisfying.
- Prep Time:
20 minutes - Total Time:
45 minutes - Makes:
11 cups
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 small yellow onion, diced (about 1 cup)
- 3 large carrots, sliced (about 1 cup)
- 4 celery stalks, sliced (about 1 cup)
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning (or a mix of dried thyme, oregano, basil, and parsley)
- ½–1 teaspoon kosher salt, to taste
- Freshly ground black pepper, to taste
- 8 cups reduced-sodium chicken broth
- ⅓ cup fresh lemon juice (about 2 medium lemons)
- ¾ cup (5 ounces) uncooked orzo
- 3 packed cups (about 3 ounces) fresh baby spinach
- Sliced lemon for garnish (optional)
Instructions
- Saute aromatics and chicken: Set the Instant Pot to Sauté (Normal). Add olive oil, then the raw chicken thighs, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper. Sauté 7–10 minutes until the vegetables have softened and the chicken is mostly opaque. Press Cancel.
- Add liquids and pasta, then pressure cook: Stir in broth, lemon juice, and orzo. Lock the lid and set the valve to SEALING. Pressure Cook on High for 4 minutes. Let pressure release naturally for 15–20 minutes, then release any remaining pressure and open the lid.
- Finish and serve: Remove the chicken, shred or pull apart, then return it to the pot. Stir in the spinach until wilted. Taste and adjust seasoning. Serve with lemon slices if desired.
Notes
Ingredient Prep
- Chop carrots, celery, and onion up to 5 days ahead.
- Juice lemons and store juice in a sealed container in the fridge for up to 2 days.
Little Helpers
Kids can help with washing and peeling vegetables, measuring ingredients, and adding items to the pot. Older children can assist with supervised chopping.
Nutrition Notes
Nutrition information is calculated using boneless, skinless chicken thighs and ½ teaspoon kosher salt.
Nutrition
- Serving Size: 1 cup
- Calories: 152
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 27 mg
If you make this Instant Pot Lemon Chicken Soup with Orzo, please leave a comment and rating. Feedback helps other busy families discover the recipe and lets me know how you adapted it.
