Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 bay leaves
Instructions
- Prepare vegetables by washing and chopping the carrots, onion, celery, and garlic.
- In an Instant Pot or large pot over medium heat, add olive oil. Once hot, sauté the carrots, onion, and celery until the onions are translucent (about 5 minutes). Stir in minced garlic for an additional minute.
- Add black pepper, dried parsley, dried thyme, salt, bay leaves, and chicken breasts to the pot. Pour in the chicken broth.
- If using an Instant Pot: Secure lid and cook on high pressure for 15 minutes; allow natural release for about 10 minutes before opening. If using stovetop: Bring to a boil then reduce heat to low; simmer uncovered for about 30 minutes until chicken is cooked through.
- Remove chicken from pot and shred it into bite-sized pieces. Return shredded chicken to the pot along with dry orzo pasta. Cook for an additional 10 minutes until the orzo is tender. Stir in fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop/Pressure Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg