This Instant Pot lemon chicken soup is simple, comforting, and full of bright, fresh flavor. Loaded with lemon, tender chicken, vegetables, and orzo, this easy Greek-inspired soup is healthy, family-friendly, and a go-to in colder months or whenever someone needs a soothing bowl.

Friends, grab your comfiest sweater and your Instant Pot — today we’re making a favorite: Instant Pot Lemon Chicken Soup. This is the kind of recipe that belongs in every home kitchen. It’s fast, forgiving, and designed to deliver a silky, brothy soup studded with vegetables, juicy chicken, and little pearls of orzo. It’s brightened with fresh lemon juice for a clean, uplifting finish.

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 (reduced-sodium preferred)
Fresh lemon juice
Chicken thighs or breasts (raw or cooked)
Pasta (orzo recommended, but any small pasta works)
Baby spinach

How to make this easy Instant Pot chicken soup

Set your Instant Pot to the sauté setting and heat the olive oil. Add diced onion, sliced carrots, sliced celery, minced garlic, and dried herbs. Nestle the raw chicken into the vegetables — there’s no need to pre-cook. Season with kosher salt and freshly ground black pepper. Sauté for about 7–10 minutes, stirring occasionally, until the vegetables soften and the outside of the chicken turns mostly opaque.

Pour in the chicken broth and fresh lemon juice, then add the orzo. Lock the lid and set the Instant Pot to Pressure Cook (High) for 4 minutes. Allow a natural pressure release for 15–20 minutes so the orzo finishes plumping up in the hot liquid. After releasing any remaining pressure, remove the lid.

Use tongs to take the chicken out. For chunkier pieces, let the chicken cool slightly and pull it apart with your fingers. For finer shreds, use two forks to shred. Return the chicken to the pot and stir in the baby spinach until it wilts. Taste and adjust salt, pepper, or lemon to your preference. Serve hot, garnished with a lemon slice if desired, alongside crusty bread or a simple salad.

beautiful overhead photo of a pot of instant pot lemon chicken soup with orzo on a light background

Serving suggestions

This soup is substantial enough to be a meal on its own, but it also pairs nicely with:

Thick slices of crusty bread for dipping
Crumbled saltines or oyster crackers
A crisp side salad with apples, goat cheese, and walnuts to offset the lemony broth
A grilled vegetable sandwich for extra heartiness

How to store leftovers

This recipe makes a generous pot, so you’ll likely have leftovers. Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3–4 days. Note that the pasta will continue to absorb liquid and the soup will thicken in the fridge; thin with a splash of water or additional broth when reheating.

How to freeze lemon chicken soup with orzo

Pasta can become soft after freezing, so refrigerated storage is preferable. If you want to freeze portions, do so in smaller containers (1–2 cups) and expect some texture change in the orzo. Freeze up to 2–3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a little broth to revive the brothiness.

overhead photo of a pot of instant pot lemon chicken soup with orzo on a light background

Is lemon chicken soup healthy?

Yes. This soup delivers lean protein from chicken, plenty of vitamins and minerals from the vegetables and spinach, and vitamin C from the lemon, which can also help with iron absorption. It’s a balanced, nutrient-packed dish that works well for dinner and makes an easy, nourishing lunch the next day.

Simple substitutions can increase fiber and protein—for example, using a whole-wheat pasta or adding extra vegetables. The soup can be adapted to dietary needs like gluten-free by choosing a gluten-free small pasta.

Frequently asked questions

Why add lemon to chicken soup?

Lemon brightens the flavor and balances salt and richness. Added before cooking, lemon juice also helps tenderize the chicken, resulting in juicier meat.

How much lemon should I use?

For a milder lemon note, start with 2–3 tablespoons and add more to taste. For a more pronounced lemon flavor, use about 1/3 to 1/2 cup fresh lemon juice (roughly 2 medium lemons) as written in this recipe.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled juice can be substituted in a pinch. Start conservatively and adjust to taste.

Can I use a different pasta?

Yes—any small pasta will work. For best results, substitute by weight rather than volume. Egg noodles are also a fine alternative if you prefer a classic chicken noodle texture.

Substitution suggestions

Chicken: If using pre-cooked chicken, stir 2–3 cups of chopped/shredded chicken in near the end and warm with the sauté setting if needed.
Pasta: Substitute any small pasta by weight. Elbow macaroni, ditalini, stelline, or small shells work well. For gluten-free versions, use a small gluten-free pasta.

Slow cooker instructions

To adapt this recipe for 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 the chicken to shred, then add orzo and cook on HIGH with the lid on for 30–40 minutes, until the pasta is plump. Return shredded chicken, stir in spinach, and season to taste.