Greek lemon chicken soup is made with tender chicken, fresh vegetables, greek herbs and a hint of lemon. This comforting mediterranean soup will hit the spot any night of the week.
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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. It's full of protein and healthy carbohydrates that are anti-inflammatory and nourishing.
Ingredient Notes
- Vegetables: onion, carrot, celery and garlic
- Spices and herbs: salt, black pepper, bay leaves, thyme, dill and oregano
- Boneless skinless chicken breast: you could also use chicken thighs if you prefer!
- Low sodium chicken broth: swap this for a bone broth for extra gut healing benefits.
- Fresh lemon juice: make sure to buy fresh lemons, the flavor is so much better!
- Rice: we used rice here but you could sub this for orzo pasta.
What is Avgolemono?
Avgolemono is the term for authentic greek lemon chicken soup that uses eggs and egg yolks mixed with lemon juice to thicken the soup. I seriously considered testing a classic version of this recipe, however, 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 mixture as a thickener.
How to make greek lemon chicken soup
Cook the veggies and chicken
- 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.
Pressure cook and shred the chicken
- Add the chicken broth, lemon juice, spices and rice and stir to combine. Pressure cook on high for 7 minutes.
- Quick release then remove bay leaves and and chicken breast to a cutting board. Shred the chicken with two forks.
Serve
- Place the shredded chicken back in the soup and stir. Serve immediately and top with fresh 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.
Storage instructions
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 wonders, 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 Greek recipes:
More Instant Pot chicken recipes
- Instant pot green chicken and rice
- Instant Pot chicken noodle soup
- Healthy chicken pot pie soup
- Honey mustard chicken
Recipe
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 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1 teaspoon salt
- 1 cup short grain 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!
Katie says
I’m wanting to make this with orzo instead of rice. Any changes? Thanks!