Avgolemono — Greek Lemon Chicken Soup
A pressure cooker twist on traditional Greek Avgolemono soup featuring tender chicken, orzo, and that sought-after lemon-egg silkiness—all ready in a fraction of the time.
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.
Notes
Store leftovers in airtight containers. Keeps well in fridge 3–4 days or freeze in portions with broth to prevent drying.