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Chicken, Chickpea and Yogurt Soup with Toasted Orzo
We learned about warm Persian chickpea and yogurt soup from cookbook author Yasmin Khan, who suggested preparing the dish as a simple weeknight meal. This version is made with butter-toasted orzo, which replaces the rice that Khan uses, and shredded chicken breasts makes the soup especially hearty. We use regular yogurt here, not Greek-style. It lends the broth a subtle creaminess and tang without making the soup heavy. The spinach and dill are added at the end, so to economize on time, prep these ingredients while the chicken is cooking.
tablespoons salted butter, cut into 3 pieces
01On a 6-quart Instant Pot, select More/High Sauté. Add the butter and orzo, then cook, stirring often, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer to a small bowl and set aside. Add the leek, 1½ teaspoons salt and ¼ teaspoon black pepper to the fat remaining in the pot. Cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 1 minute. Add 8 cups water and place the chicken breasts in the pot in an even layer.
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