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Milk Street Recipe
Instant Pot

Chicken, Chickpea and Yogurt Soup with Toasted Orzo

FAST: 1¼ hours
Slow: 4¾ to 5¾ hours 40 minutes active

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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

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