Greek lemon chicken soup is made with tender chicken, fresh vegetables, greek herbs and a hint of lemon. This comforting and healthy soup will hit the spot any night of the week.
Chicken soup is one of my favorite things to make in the instant pot. It gives you a depth of flavor in soup you can't get anywhere else in less than 30 minutes. A classic chicken noodle soup is so good, but this greek lemon chicken soup is a fun and healthy twist, with simple ingredients.
Ingredients for Greek Lemon Chicken Soup
- Vegetables: onion, carrot, celery and garlic
- Spices and herbs: salt, pepper, bay leaves, thyme, dill and oregano
- Boneless skinless chicken breast
- Chicken broth of bone broth (for extra healthy gut healing benefits!)
- Fresh squeeze lemon juice
- Rice
Is this authentic greek lemon chicken soup (avgolemono)? I seriously considered testing a classic version of this recipe that uses eggs and egg yolks mixed with lemon juice to thicken the soup. While I love this concept, I wanted to keep this recipe as simple as possible. It still contains all the same great flavors, just without the extra step of egg yolk thickener.
How to make greek lemon chicken soup in the instant pot:
- Set the instant pot to saute mode then add the olive oil. When it’s rippling add the onion, carrots and celery and cook until softened, 3-4 minutes. Add the garlic and cook, stirring frequently, for 1-2 minutes.
- Season the chicken breast on both sides with salt and pepper. Push the veggies to one side and add the chicken breast to the pot and sear on each side for a few minutes until lightly golden brown.
- Cancel the saute mode then add the chicken broth, lemon juice, spices and rice to and stir to combine so the chicken is submerged in the liquid. Close the lid of the instant pot and set the vent to sealing. Pressure cook on high for 7 minutes.
- Open the lid and remove the bay leaves and discard, then remove the chicken breast to a cutting board. Shred the chicken then place it back in the soup and stir. Serve immediately and top with fresh chopped parsley.
How long will it take to make from start to finish? With the IP pressurizing and releasing naturally, the IP will be on and cooking for about 22 minutes.
How to store and reheat:
Allow to cool then store any leftovers in an air-tight container for up to 5 days. You can also place in an air tight container and freezer for up to 3 months.
Allow to thaw overnight in the fridge and reheat on the stove or in the microwave. The rice may absorb more moisture as it sits so you may need to add a bit more chicken stock if you want a thinner soup reheated.
How do you add flavor to chicken soup?
The best way to add flavor to soup is by seasoning it well and building the flavor from the beginning. Using onion and garlic as the base helps and then all of the greek herbs give this the best flavor. Salt and pepper do wonder so be sure to taste it at the end and add more as needed.
If you love this recipe as much as me, don't forget to leave a star rating and review and tag me on Instagram so I can see it and feature you.
More Instant Pot chicken recipes you'll love:
Instant Pot Greek Lemon Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 cup chopped carrots 2-3 medium carrots
- 1/2 cup chopped celery about 2 stalks
- 3 cloves garlic minced
- Salt and pepper to taste
- 1 lb ounces boneless skinless chicken breast about tw0 6-8 ounce chicken breasts
- 5 1/2 cups low sodium chicken broth
- 1/4 cup freshly squeezed lemon juice about 1 large lemons
- 2 bay leaves
- 5 sprigs fresh thyme leaves
- 1/2 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 cup rice
- Parsley to garnish
Recommended Equipment
- Pressure Cooker
Instructions
- Set the instant pot to saute mode then add the olive oil. When it’s hot and shimmering, add the onion, carrots and celery and cook until softened, 3-4 minutes. Add the garlic and cook, stirring frequently, for 1-2 minutes.
- While the veggies are cooking, season the chicken breast on both sides with salt and pepper. Push the veggies to one side and add the chicken breast to the pot and sear on each side for a few minutes until lightly golden brown and the outsides of the chicken start to turn white. It doesn't have to be cooked all the way through. Stir the veggies periodically while the chicken sears.
- Cancel the saute mode then add the chicken broth, lemon juice, bay leaves, thyme, dill, oregano, salt and rice to the instant pot and stir to combine so the chicken is submerged in the liquid. Close the lid of the instant pot and set the vent to sealing. Pressure cook on high for 7 minutes. It will take 10-15 minutes to come to pressure before it starts counting down. When the time is up let it naturally release (do nothing) for 5 minutes then switch the valve to “venting” to let any additional pressure out. From start to finish this will take about 22 minutes.
- Open the lid and remove the bay leaves and discard, then remove the chicken breast to a cutting board. Shred the chicken then place it back in the soup and stir. Serve immediately and top with fresh chopped parsley.
Notes
Fridge: Store any leftovers in an air-tight container for up to 5 days.
Freezer: Place in an air tight container and freeze for up to 3 months. Re-heating instructions:
Allow to thaw overnight in the fridge and reheat on the stove or in the microwave. The rice may absorb more moisture as it sits so you may need to add a bit more chicken stock if you want a thinner soup reheated.
Genevieve says
I would like to add potatoes to this. Would the time change? Thank you!
Molly Thompson says
Hey! I haven't tested it but I would probobly keep the time the same. You don't want to overcook the rice!