Avgolemono Greek Soup

Avgolemono Greek Soup is a classic, comforting dish made with tender chicken, rice, and a rich broth of eggs and lemon. The tangy, velvety texture makes it a Mediterranean favorite, perfect for a cozy meal or a light lunch.

Cuisine

Greek

Difficulty

Easy

Duration

25 Minutes

Diet

Gluten-Free

Cooking Technique

Pressure Cook

Keywords

Chicken, Comfort Food, Eggs, Instant Pot Culinary Team, Lemon, Mediterranean, Quick and Easy, Soup

Prep Time

10 Minutes

Cook Time

7 Minutes

Servings

4-6 Servings

Ingredients

1 ½ lb. boneless, skinless chicken thighs
¾ cup long grain white rice, rinsed
7 cups chicken stock
1 tsp salt, plus more as needed
3 lemons, juiced and zested
3 eggs
Fresh dill, for serving
Freshly ground black pepper, for serving
Water, as needed

Instructions

Add the chicken thighs, rinsed rice, chicken stock, and salt to the Instant Pot.
Pressure Cook on High/More for 5 minutes. Once the timer is up, allow the Instant Pot to naturally release for 8 minutes. Then, carefully flip the valve to release any remaining pressure.
While the soup is cooking, whisk the eggs in a bowl. Gradually whisk in the lemon juice and zest until combined.
Once the pressure has been released, remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Temper the egg-lemon mixture by slowly adding 1-2 ladles of hot broth to a blender with the lemon-egg mixture. Puree until smooth. Gradually pour the tempered mixture back into the Instant Pot, stirring gently to combine.
Press Sauté – Normal/Medium for 2 minutes. Stir constantly until the soup thickens slightly. If too thick, loosen up the soup with a little bit of water. Season to taste. Serve the soup hot, and garnish with fresh dill and ground black pepper.