Steam curls up from the valve and your stomach starts talking back. You catch that familiar hiss, the valve soft but persistent, signaling the sealing ring's job is done. You remember how this soup’s gonna soothe you right down to your toes.
The scent of lemon and tender chicken drifts through your kitchen, unlike anything else. You spot the veggies getting soft under the pressure build, everything melding fast. The orzo swells gently, soaking up flavors, kinda like it’s waiting to hug ya in every bite.
You recall the dance between tangy lemon and rich yolks coming together smooth as silk. This isn't just soup, it’s a feel-good hug in a bowl, done right quick in your pressure cooker. You just gotta try it, trust me.
What Makes Pressure Cooking Win Every Round
- Pressure build hastens cooking times so you get dinner on faster than a slow simmer could manage.
- The sealing ring traps flavor inside, making your soup richer and every bit more comforting.
- Quick release lets you stop cooking exactly when you wanna, no guesswork involved.
- Tenders up the chicken good and fast with less fuss than oven or stovetop might need.
- You get a neat, clean pot experience with way less babysitting—that valve hiss tells all.
Your Simple Ingredient Checklist
- 1 tablespoon olive oil to start that savory base.
- 1 medium onion, diced fine enough to melt into the broth.
- 1 medium carrot, chopped to bring just the right kinda sweetness.
- 2 to 3 celery stalks, diced for crunchy meets tender from the pressure cook.
- 2 to 3 cloves garlic, finely chopped because garlic is love.
- 2 bay leaves to add that background earthiness you hardly notice but missing it feels wrong.
- 2 chicken breasts, about 12 ounces total, for tender, pull-apart chicken bites.
- 6 cups chicken stock, the soup soul that carries every flavor you add.
- ¾ cup orzo that plumps perfectly inside the broth.
- The juice of 1 lemon and 2 egg yolks for that classic tangy silk swirl.
- A handful of fresh dill and salt and pepper to taste, the simple finishes that bring it all together.
The Exact Process From Start to Finish
- Heat your olive oil in the pressure cooker on sauté mode or medium heat until it’s shimmering.
- Toss in diced onion, carrot, and celery. Let them cook 'til they soften, about 5 minutes, breathing out their sweetness.
- Stir in garlic and bay leaves, keeping 'em moving but gentle for 1-2 minutes, till you smell that lovely aroma.
- Place chicken breasts right on top of the veggies, pour in chicken stock, then seal your lid and set the pressure cooker to high pressure.
- When pressure builds, let it cook for about 10 minutes (about half the stovetop time), then do a quick release so you can check that tender pull.
- Take out the chicken, leave the soup inside, then stir in orzo and simmer on sauté mode with lid off just 'til orzo is tender, about 8-10 minutes.
- While orzo cooks, shred chicken with forks. In a small bowl, temper lemon juice by whisking in a ladle of hot soup slowly, then pour this mix back into your pot.
- Return chicken to soup, season with salt and pepper, simmer a little more, and then off heat, remove bay leaves, serve hot with fresh dill on top if you like.
Time Savers That Actually Work
Use pre-diced frozen veggies if you’re in a rush. It saves chopping and still cooks up nicely under pressure.
You can double the chicken breasts and shred extras for a quick lunch or dinner bake another day.
Keep lemon juice zipped in an ice cube tray in your freezer to always have fresh tang ready without squeezing fresh lemons each time.
The Flavor Experience Waiting for You
The first spoonful hits you with bright lemon zing that kinda wakes up your taste buds right away.
That tender pull from the chicken, soaking up every broth bit, makes every bite melt in your mouth.
Orzo softens just right, carrying flavors so well you barely notice it’s pasta—it’s more like the broth’s comfy sidekick.
Dill adds that fresh, herbaceous lift at the end, keeping everything from feeling flat or heavy. It’s a neat little surprise in every bowl.
How to Store This for Later
Let your soup cool to room temp before packing it into airtight containers for the fridge. It keeps well for 3-4 days.
For longer stints, freeze in portions with some broth so it doesn’t dry out. Thaw overnight in the fridge and then warm up gently.
You can also freeze the shredded chicken separate from the soup. Add it back once the broth and orzo are heated up to keep texture fresh.
The FAQ Section You Actually Need
- Can I use bone-in chicken for this? Sure thing, just up your pressure cook time by a few minutes till it’s tender and falls right off the bone.
- What if I don’t have orzo? You can swap it with other small pasta like acini di pepe or even rice – adjust cooking time accordingly.
- How do I avoid egg yolks curdling? Tempering lemon juice with hot soup in a small bowl slows things down so yolks mix smooth without scramble.
- Can I make this soup vegetarian? It’s a stretch 'cause chicken and stock are core here, but swapping to veggie broth and skipping chicken might give you a lemony veggie soup vibe.
- What pressure cooker setting works best? High pressure cooking seals in flavors nicely and tenderizes chicken fast.
- Can I add veggies after pressure cooking? Absolutely. If you want fresh crunch, toss in quick-cooking veggies right after releasing pressure and simmer a few minutes.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Avgolemono — Greek Lemon Chicken Soup
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium carrot chopped
- 2 to 3 stalks celery diced
- 2 to 3 cloves garlic finely chopped
- 2 bay leaves
- 2 chicken breasts about 12 ounces total
- 6 cups chicken stock
- ¾ cup orzo
- 1 lemon juiced
- 2 egg yolks
- 1 handful fresh dill
- salt and pepper to taste
Instructions
Instructions
- Heat your olive oil in the pressure cooker on sauté mode or medium heat until it’s shimmering.
- Toss in diced onion, carrot, and celery. Let them cook 'til they soften, about 5 minutes.
- Stir in garlic and bay leaves, cooking for 1-2 minutes.
- Place chicken breasts on top of the veggies, pour in chicken stock, seal lid, and set to high pressure.
- Cook under pressure for 10 minutes, then do a quick release.
- Remove the chicken, stir in orzo and cook on sauté mode uncovered for 8-10 minutes until tender.
- Shred chicken with forks while orzo cooks.
- In a small bowl, temper the lemon juice by gradually whisking in hot soup, then add the lemon mix back to the pot.
- Return shredded chicken to pot, season with salt and pepper, simmer briefly then remove from heat.
- Remove bay leaves and serve hot, garnished with fresh dill if desired.
