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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

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
  • 3/4 cup long grain white rice
  • 1/2 cup fresh lemon juice
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon salt (or more to taste)
  • 1/2 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 1/2 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

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: 1/6 of recipe
  • Calories: 287
  • Fat: 6.4
  • Carbohydrates: 26.1
  • Fiber: 2.6
  • Protein: 32.9

Find it online: https://beautyandthebenchpress.com/instant-pot-lemon-chicken-soup/