Easy Lemon Chicken Soup: A Pressure Cooker Delight
This bright and cozy lemon chicken soup comes together effortlessly in the pressure cooker, delivering bold flavors with tender chicken, vibrant herbs, and a zesty citrus kick.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion diced
- ½ cup carrots chopped
- ½ cup celery chopped
- 4 cloves garlic minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon freshly grated lemon zest
- 2 cups shredded chicken
- 1 lemon thinly sliced
- 4 cups low-sodium chicken stock Kitchen Basics Organic Free Range
- 2 8-ounce containers chicken bone broth Kitchen Basics Turmeric and Ginger
- 2 cups water
- ¾ cup ditalini pasta
- ⅓ cup fresh herbs chopped, like parsley, basil or cilantro
- 3 tablespoons chives chopped
- shaved parmesan for topping
- lemon wedges for serving
Instructions
Instructions
- Heat olive oil and butter in the pressure cooker on medium heat.
- Add onion, carrots, and celery. Cook until soft, about 5–7 minutes, stirring often.
- Stir in garlic, ginger, salt, pepper, and lemon zest. Sauté for another 1–2 minutes.
- Add chicken stock, bone broth, and water. Mix well. Secure lid and set to high pressure.
- Once pressure builds, cook for 10 minutes. Let pressure release naturally for 10 minutes.
- Stir in shredded chicken and pasta. Close lid again and cook for 5 minutes under pressure. Let pressure release naturally.
- Add lemon juice, herbs, and chives. Stir, adjust seasoning, and serve with shaved parmesan and lemon wedges.
Notes
Use rotisserie chicken and frozen veggies to save prep time. For a less tangy result, reduce lemon or balance with a pinch of sugar.