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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.
4-6
Servings
Tip
Don’t use low-fat or nonfat yogurt as they lack richness and will curdle when stirred into the soup. Also, don’t add the yogurt until you have removed the insert from the Instant Pot housing. This will help ensure that the yogurt won’t curdle from overheating.
FAST: 1¼ hours
Slow: 4¾ to 5¾ hours
40 minutes active
Ingredients
-
2
tablespoons salted butter, cut into 3 pieces
-
1
cup orzo
Directions
-
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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November 20, 2022
Nutritious and tasty
Nutritious and tasty! Fairly easy recipe too.
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This was very good! I did add some Better than Bullion Chicken to add another layer of flavor. I had doubled the recipe but not the chicken or hot pepper flakes. It was pretty spicy at first, but once the yogurt was added it toned it down. I also added a bit of fresh lemon juice at the end.
I will make this often!