Greek Healing Soup

Steam curls up from the valve and your stomach starts talking back. You spot the warm kitchen air shift just a bit, that little valve hiss telling you good things are coming. The scent of lemon and chicken kinda dances behind your nose, teasing you even before you lift the lid.

You remember the first time you tried making Avgolemono, that perfect tangy soup with the creamy broth. It’s like a hug in a bowl, with tender chicken and just right orzo floating around. This pressure cooker version? It’s a heck of a shortcut to that cozy Greek kitchen vibe.

The broth depth builds quick, like an inviting story just waiting to be tasted. You sense the fresh dill will bring that punch of flavor that ties everything together. And you gotta admit, that natural release at the end keeps the soup from getting all overcooked, making sure every ingredient has just enough time to sing.

What Makes Pressure Cooking Win Every Round

• Fast cook times mean you can get that soup on the table even on busy days.
• The valve hiss tells you when things are heating up and ready to calm down.
• Tender pull on the chicken comes out just right, juicy and easy to shred.
• Broth depth happens quicker thanks to the sealed environment locking in flavors.
• Natural release helps keep delicate ingredients like egg yolks smooth, not scrambled.
• Steam cues help you decide when to open the lid without losing too much heat.
• One pot cooking means less mess and more time to relax with your bowl.

What Goes Into the Pot Today

• 1 tablespoon olive oil to get the base started with a little richness.
• 1 medium onion, diced fine so it melts into the broth.
• 1 medium carrot, diced for a bit of natural sweetness and body.
• 2-3 celery stalks, diced crisp enough to add texture but cooks tender in the pot.
• 2-3 garlic cloves, finely chopped because a little garlic kick never hurts.
• 2 bay leaves for that subtle background flavor that you almost don’t notice but miss if it’s gone.
• 2 chicken breasts, about 12 ounces total, perfect for shredding after that tender pull.
• 6 cups chicken stock, the heart of your broth depth and soul.
• ¾ cup orzo pasta to soak up all the broth and add a chewy comfort feeling in every spoonful.
• Juice of 1 lemon, bright and acidic to that creamy soup base.
• 2 egg yolks, mixed in gently to thicken the soup without cooking into lumps.
• A handful of fresh dill, to sprinkle and make everything smell like your favorite Greek spot.
• Salt and freshly ground black pepper to taste because seasoning is key.

Walking Through Every Single Move

1. Heat the olive oil in your pressure cooker pot over medium heat. You toss in diced onion, carrot, and celery. Let those cook about 5 minutes until they soften up nice and sweet.
2. Stir in the garlic and drop in bay leaves. Cook this mix for another 1-2 minutes, stirring often so nothing sticks or burns.
3. Place the chicken breasts inside the pot and pour in the chicken stock. Turn up the heat to bring it all to a boil. Once you hear that valve hiss, reduce the heat and simmer marking 15-20 minutes till chicken is fully cooked and tender to touch.
4. Take the chicken out and set it aside to cool just a bit. Drop the orzo into the pot now, simmer for 8-10 minutes until the pasta is tender and soaking in flavors.
5. While the orzo works on getting tender, shred that chicken with two forks. You’re aiming for those nice pull-apart pieces that you can easily stir back in.
6. Once the orzo is done, put the shredded chicken back in. Mix in lemon juice and cook it another 1-2 minutes, just long enough to warm through. Lastly, remove the bay leaves and season with salt and pepper to fit your taste.

Valve Hacks You Need to Know

• Listen closely for the steady valve hiss before lowering heat to avoid pressure loss.
• Use natural release instead of quick release to keep ingredients tender, especially the chicken.
• If you spot too much steam early, adjust heat down so soup doesnt overboil and spill.
• Opening the lid too soon? Look for less steam escaping and no hissing sounds as your cue.
• When finishing, let your soup rest with valve closed for a couple extra minutes before serving to settle flavors.

That First Bite Moment

The spoon lifts hot broth rich with lemony brightness that kinda wakes your taste buds up. You sense each spoonful gives you chicken that practically melts in your mouth alongside tender orzo swimming in that silky broth.

The fresh dill twinkles in there, adding floral notes you didn’t even realize were missing till you taste it now. It’s like a little trip to a Greek village, warm sunshine pouring down, right in your own kitchen.

That balance between tangy lemon and savory chicken broth keeps you coming back for more bites, and maybe even seconds. You know dang well this soup is gonna be part of your regular lineup.

Smart Storage That Actually Works

• Cool soup completely before sealing it in airtight containers for fridge storage up to 3-4 days.
• Separate shredded chicken from broth if you want leftovers to reheat evenly without getting soggy pasta.
• Freeze in portion-sized containers with lids, but leave some headspace to let broth expand when frozen.
• Reheat gently on low heat on the stove or in microwave, stirring often to keep orzo from sticking together.

Everything Else You Wondered About

• Can I swap chicken breasts for thighs? Yep, chicken thighs work great too and give more flavor but adjust cook time slightly for tenderness.
• What if I don’t have orzo? Try small pasta shapes like acini di pepe or even rice for a different twist.
• Why add egg yolks? Does it scramble? The yolks thicken the broth into that creamy texture without scrambling if you mix gently and add off heat.
• How to keep broth clear? Skim foam off the top before pressure cooking and use natural release.
• Can I make this vegetarian? You can swap chicken stock for veggie broth and leave out chicken but it won’t be classic.
• Why the lemon juice at the end? Lemon juice added too early can cook the eggs and ruin that smooth broth, so wait till just before serving.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe and enjoy a comforting one-pot meal, or try the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a savory snack perfect for any occasion. Don’t miss the Easy Marinated Cheese Appetizer with Salami & Green Olives to add an elegant and flavorful starter to your gathering.

Avgolemono — Greek Lemon Chicken Soup

This cozy Avgolemono soup combines tender shredded chicken, lemony richness, and orzo pasta — all perfectly pressure-cooked to creamy perfection with fragrant dill and velvety broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Mexican

Servings 1 serving

Calories 340 kcal

Equipment

• 1 Pressure cooker for one-pot cooking speed and flavor

Ingredients

  

Main ingredients

• 1 tablespoon olive oil to get the base started with a little richness
• 1 medium onion diced fine
• 1 medium carrot diced
• 2-3 celery stalks diced
• 2-3 garlic cloves finely chopped
• 2 bay leaves
• 2 chicken breasts about 12 ounces total
• 6 cups chicken stock
• ¾ cup orzo pasta
• 1 lemon juiced
• 2 egg yolks
• 1 handful fresh dill
• Salt and freshly ground black pepper to taste

Instructions

 

Instructions

• Heat the olive oil in your pressure cooker pot over medium heat. Add diced onion, carrot, and celery. Cook about 5 minutes until softened.
• Stir in garlic and bay leaves. Cook another 1-2 minutes, stirring often.
• Add chicken breasts and pour in chicken stock. Bring to a boil, then reduce heat once the valve hisses. Simmer for 15-20 minutes until chicken is cooked through.
• Remove cooked chicken and set aside. Add orzo to the pot and simmer 8-10 minutes until tender.
• While orzo is cooking, shred the chicken using two forks.
• Return shredded chicken to the pot. Stir in lemon juice and cook for 1-2 more minutes.
• Remove bay leaves. Season with salt and pepper to taste.
• Sprinkle with fresh dill before serving.

Notes

Cool completely before storing in airtight containers. Use natural release for best texture. Add lemon and egg yolk mixture only at the end to preserve a creamy and smooth consistency.