Lemon-Turmeric Chicken Orzo Soup is a bright, delicious soup that's full of nutrients and superfoods. You can make it on the stovetop or in your Instant Pot.
(If using premade or store-bought stock, skip to "FOR THE SOUP.") Add the chicken carcass to the insert of a slow-cooker or Instant Pot with onion, garlic cloves, bay leaf, rosemary, peppercorns. Add very hot water, 2 cups at a time, to the container in which the chicken was packaged to rinse any drippings. Add the water and drippings to the cooker. Repeat four times, for a total of 8 cups. Add one additional cup of water. Cook at least 8 hours (and up to 24) in the slow-cooker on low. FOR THE INSTANT POT: close the lid and seal the valve. Press the "Pressure Cook" button enough times so that "More" is selected. Press the plus sign until the cooker's display shows 60 minutes. After a brief pause, The Instant Pot will now pressurize for around 20 minutes before the clock begins to count down. When the cook time is complete, allow the pressure cooker to depressurize naturally (don't release the valve; this can take another 20 or so minutes).
Use a skimmer to remove the large solids from the stock; discard. Ladle the stock through a fine-mesh strainer into a fat separator. Pour the degreased stock from the fat separator into a storage container (the fat can be seen in a lighter layer on top of the stock; or see Recipe Note #4). The finished stock in storage containers. If you plan to freeze the broth, leave about an inch of space between the top of the stock and the lid (the stock will expand when it freezes). You can freeze the stock up to 6 months. Note: you should get about 8 cups of stock: if you come up short, you can make up the difference with store-bought stock or water.
Warm the olive oil over medium-high heat in a heavy-bottomed pot (or the insert of an Instant Pot set on Saute). Saute the onions, celery, and carrots until translucent and softening.
Add the rosemary, dried herbs, and garlic. Saute for an additional minute Add in the turmeric and saute for one minute. Deglaze the pot by adding some white wine and using a wooden spoon to scrape up any bits on the bottom of the pot.
Add in the stock, lemon zest, and the orzo. Bring to a simmer. Add the chicken. Continue simmering until the orzo is done to your liking (9–12 minutes, depending on the package directions).
While the soup simmers, chop the baby kale (or other greens), removing any large stems. Add the kale to the simmering soup; simmer until just softened. Mix in the lemon juice. Serve topped with a sprinkling of chopped parsley.
NOTE: this cooking time is based on my orzo, which has a 9-minute cooking time. If your orzo has a different cooking time, you may need to adjust. Also, check to be sure that the chicken is cooked through and not pink anywhere. Simmering for a few additional minutes should take care of any undercooked pieces (see below).
Press cancel and then "saute". Let the soup simmer, adding in your greens, until the orzo is cooked to your liking and the greens are just softened. Ladle the soup into bowls and top with a sprinkling of chopped fresh parsley.