Avgolemono Soup Recipe (Greek Lemon Chicken Soup)
This creamy Greek lemon chicken soup is comfort in a bowl — rich broth, tender chicken, zesty lemon, and egg-whisked velvety texture all come together fast with pressure cooking.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main ingredients
- Extra Virgin Olive Oil Greek olive oil preferred
- ½ to 1 cup Carrots chopped
- ½ to 1 cup Celery chopped
- ½ to 1 cup Green onions chopped
- 2 cloves Garlic finely chopped
- 8 cups Low-sodium chicken broth
- 2 Bay leaves
- 1 cup Rice
- Salt and pepper to taste
- 2 Cooked boneless chicken breasts shredded — or use rotisserie chicken
- ½ cup Freshly squeezed lemon juice
- 2 Large eggs
- Fresh parsley for garnish (optional)
Instructions
Instructions
- Heat olive oil in pressure cooker over medium heat. Add carrots, celery, green onions, and garlic. Sauté until softened and fragrant, about 5–7 minutes.
- Add chicken broth and bay leaves. Bring to a boil to build flavor.
- Add rice; season with salt and pepper. Lower heat, close lid, and simmer until rice is tender, about 20 minutes.
- Stir in shredded chicken and let cook for 5 minutes until heated through.
- In a separate bowl, whisk eggs with lemon juice. Slowly whisk in 2 cups of hot broth to temper.
- Gently pour tempered egg-lemon mixture back into soup, stirring while adding. Do not let soup boil now.
- Remove bay leaves. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
Use freshly squeezed lemon juice for best flavor. Do not boil after adding the egg-lemon mix to avoid curdling. This soup freezes well if you hold off on the egg mixture until reheating.