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.
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.