This “soup” is great for making in bulk. It heats up well, so you can eat it for days!
And you can change the macro profile by adding more chicken, more veggies, or more orzo. It doesn’t change the flavor.
This is based on an 8-ounce serving. Create your own “Recipe” in MyFitnessPal with the actual weights of each ingredient.
Because it’s so lean, you’ll probably end up eating 1.5 or 2+ servings at a time.
Serving size: 8 oz
- Carbohydrates: 19 g
- Fat: 6 g
- Protein: 25 g
And NO, this does not include the bread in the picture
- Boneless, skinless chicken breast: 36 ounces
- Chicken broth: 16 ounces
- Tomatoes: 8 ounces
- Carrots: 6 ounces
- Red onion: 4 ounces
- Orzo pasta: 1 cup
- Butter: 2 tablespoons
- Lemon juice: 1 tablespoon
- Herbes de Provence: 1 tablespoon
- Cut chicken breasts into 1-inch cubes
- Put all ingredients except for the orzo pasta in the Instant Pot and stir
- Set pressure cooker to “Manual” for 10 minutes
- Quick-release the pressure when this part is finished
- Add orzo pasta and stir
- Set pressure cooker to “Manual” for 3 minutes
- Allow Instant Pot to naturally release pressure for 4 minutes, then quick-release any remaining pressure
- Let it sit for a while to thicken up
- Most recipes for this dish call for chicken thighs, but I use chicken breasts because FAT!
- I use 1 whole container of the pre-chopped tomatoes and a half-container of pre-chopped red onion from Publix (in the produce section cooler).
- I buy a bag of pre-sliced, crinkle-cut carrots (also in the produce section cooler).
- Feel free to add more carrots, tomatoes, or onions if you want more vegetables.
- Add more chicken if you want to jack up the protein even more. My wife used 62 ounces of chicken one time!
- Add more orzo pasta if you want even more carbs than the veggies provide (because who doesn’t?).
- I call this a “soup,” but it’s pretty thick. Add water if you want it more “soupy.”