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    Recipes

    Instant Pot Lemon Chicken Soup

    Published: Dec 14, 2021 · Last Updated: Dec 15, 2021 by Jen Lopez

    This post may contain affiliate links

    Jump to Recipe·Print Recipe

    My husband and I used to eat a version of this soup from a local Greek restaurant (avgolemono soup). We have always been obsessed with it and I'm so excited to share a copycat recreation. This instant pot lemon chicken soup is so flavorful and delicious! It's a nice Greek spin on a classic chicken soup with chicken, rice and vegetables. The addition of the lemon egg sauce makes for the best flavor and texture! This recipe is super comforting and perfect for chilly nights. This recipe is naturally gluten-free and dairy-free. If you don't have an instant pot, click here for the stove top version.

    Table of Contents hide
    Greek Lemon Chicken Soup Ingredients
    Step by Step Directions
    Frequently Asked Questions
    Other Recipes You'll Love
    Instant Pot Greek Lemon Chicken Soup
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    Greek Lemon Chicken Soup Ingredients

    This recipe does not require a ton of ingredients and most of them are pretty common so nothing should be too hard to find.

    • chicken breast - about 1 and a half pounds of raw chicken breast is needed
    • chicken broth - you can use vegetable broth if preferred or even bone broth for additional protein
    • rice - long grain white rice works well in this soup recipe. I like to rinse the rice beforehand for the best cooking results.
    • carrots, celery, onion and garlic - these will be the veggies for your soup. You can use a pre-chopped mirepoix blend like the one from Trader Joe's to make prepping even easier.
    • lemon juice - you will need about ½ a cup of fresh lemon juice
    • eggs - 2 eggs is what you will need to create your creamy avgolemono sauce
    • parsley to garnish - this is optional. I also recommend adding feta if you tolerate dairy!

    Step by Step Directions

    I am a huge soup lover and some of my all time faves are made in the instant pot. Like my zuppa toscana, stuffed pepper soup and tortilla soup. This instant pot lemon chicken soup is actually really simple!

    STEP 1: Set your instant pot to sauté mode and heat the olive oil. When hot, add in the carrots, onion, celery, minced garlic, salt and pepper and sauté until the vegetables begin to soften.

    STEP 2: Press cancel to turn off sauté mode. From here, you will add in the chicken breast, rice and broth. Mix everything well, top the pot with the lid then set instant pot valve to the sealing position.

    • chopped carrots, celery and onion in an instant pot
    • raw chicken breast on top of chopped carrots, celery and onion in an instant pot
    • white rice and chicken broth on top of chicken breasts, chopped carrots and celery in an instant pot

    Step 3: Pressure cook on high for just 5 minutes. From here you will do a manual release by letting the Instant Pot release naturally for about 10 minutes before turning the valve to "venting" to release the rest of the way.

    • greek lemon chicken soup prepared in the instant pot
    • shredded chicken on a cutting board with 2 silver forks

    STEP 3: Remove the chicken breast from the pot and place on a cutting board to shred with 2 forks before adding the chicken back to the pot and mixing well.

    STEP 4: Now it's time to make your lemon egg sauce. This sauce is what gives your soup that lemony flavor and thickens it up. Whisk together the lemon juice and the eggs in a small bowl, then slowly add about ½ cup of the warm broth from the instant pot while whisking continuously.

    Step 5: add the lemon egg mixture to the instant pot and then remove from heat. Stir to combine the soup thoroughly.

    Step 6: Garnish with parsley and feta before serving if desired.

    greek lemon chicken soup served in a white bowl

    Frequently Asked Questions

    How to prepare lemon chicken soup on stove top?

    Click here for directions on how to make avgolemono soup on stove top! It's super easy!

    Does this soup reheat well for leftovers?

    Yes! My husband and I ate this for leftovers for 3 days straight and it was delicious each time. Just store in an airtight container.

    Can I make Greek lemon chicken soup without eggs?

    You CAN however I wouldn't recommend it as it would change the texture and structure of the soup. You can add only the lemon juice if your prefer but your soup would be much thinner.

    Can I make this Instant Pot Lemon Chicken Soup Paleo/Whole30?

    Yes! All the ingredients in this recipe are paleo and Whole30 compliant minus the rice. Simply replace the rice with cauliflower rice for a Whole30 compliant Greek lemon chicken soup!

    Other Recipes You'll Love

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      Tomato Basil Soup (Low Carb, Paleo & Whole30 Options)
    • whole30 compliant chicken tortilla soup
      Paleo Creamy Chicken Tortilla Soup
    • dairy free white chicken chili
      Dairy Free White Chicken Chili (Easy 15 Minute Meal)
    Print
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    instant pot greek lemon chicken soup served in a. owl with lemon slices and parsley

    Instant Pot Greek Lemon Chicken Soup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
    • Author: Jen Lopez
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 6 1x
    • Category: Soups
    • Method: Instant Pot
    • Cuisine: Greek
    • Diet: Gluten Free
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    Description

    This instant pot greek lemon chicken soup is so flavorful and delicious! It's a nice Greek spin on a classic chicken soup with chicken, rice and vegetables. The addition of the lemon egg sauce gives it the best flavor and texture! This recipe is super comforting and perfect for chilly nights. This recipe is naturally gluten-free but can also be made dairy-free by omitting the feta.


    Ingredients

    Scale
    • 1 and a half pounds chicken breast
    • 8 cups chicken broth
    • 1 cup chopped white onion
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • ¾ cup long grain white rice
    • ½ cup fresh lemon juice
    • 2 eggs
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1 teaspoon salt (or more to taste)
    • ½ teaspoon pepper
    • chopped fresh parsley for garnish

    Instructions

    1. Put instant pot on sauté mode and add olive oil
    2. Add celery, white onion, carrots, minced garlic and salt and pepper. Sauté for about 3-4 minutes until vegetables begin to soften 
    3. Press cancel to turn off sauté mode and add chicken, broth and rice. Stir to combine making sure chicken is submerged.
    4. Cover instant pot and set valve to "sealing". Cook on high pressure for 5 minutes
    5. When ready, let the instant pot do a slow release for 10 minutes then turn valve to "venting" to remove the rest of the steam
    6. Remove chicken breast from instant pot and shred on a cutting board with two forks. Add shredded chicken back to the pot
    7. Whisk together two eggs with lemon juice. Slowly pour in the warm broth about a quarter cup at a time until you have added about ½ to 1 cup of the broth to the egg mixture. Continue to whisk as you pour in the broth.
    8. Once everything is combined well, add the lemon sauce to the soup and mix thoroughly. Remove from heat so the eggs do not begin to cook.
    9. Garnish with parsley (and feta if desired) and serve

    Equipment

    instant pot

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    Notes

    *cook time does not include time for IP to come to pressure.

    *make sure to add the broth slowly to your egg mixture while continuously whisking.  This helps to increase the eggs temperature gradually and prevent the eggs from cooking in your broth


    Nutrition

    • Serving Size: ⅙ of recipe
    • Calories: 287
    • Fat: 6.4
    • Carbohydrates: 26.1
    • Fiber: 2.6
    • Protein: 32.9

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