This a quick and easy Instant Pot Greek Chicken Lemon Rice soup recipe that you can make for any weeknight dinner. This Avgolemono soup is so creamy, silky, and refreshing. It's one of the best soup recipes you'll ever taste!
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Instant Pot Greek Chicken Lemon Rice Soup
Today, I want to share an easy recipe for Avgolemono soup. This Instant Pot Greek Chicken Lemon Rice soup is absolutely the easiest and quickest way to make the classic Greek Avgolemono soup.
It's delicious, comforting, and filling! It's the perfect soup to make on a cold day!
Great recipe! Very flavorful, better than my local spot. Thank you!
Reviewed by Elise (May 13, 2022)
What Is Avgolemono Soup?
Avgolemono means a classic Greek sauce made of eggs, lemon, and warm chicken broth. Avgolemono soup is basically a chicken soup with rice and finished with egg and lemon.
When going to Greek and other Mediterranean restaurants, like many others I gravitated right towards the meats and famous appetizers, sadly overlooking the soups. What a disservice to the delightful cooking from that region (and to myself). Their soups are diverse, yet each is rich in flavor.
The first time I tried an Avgolemono soup I wasn’t expecting the lemon taste to be so prevalent.
The lemon adds so much flavor. Even if it wasn’t healthy I’d still come back for seconds!
This Instant Pot Greek Lemon Rice soup is also perfect on a cold day, when I want a nice hot soup that also fills me up. This soup is also a great way for my kids and husband to enjoy eating healthier.
Ingredients for Avgolemono Soup
This Instant Pot Avgolemono soup is a very simple recipe that doesn't require a ton of ingredients. Here's a list of ingredients you'll need to make this Instant Pot Greek Lemon Rice soup.
- Chicken thighs. Chicken thighs are used to provide flavor and protein to the soup. As they cook in the Instant Pot, they release their juices and add a savory depth to the broth. Once cooked, you can shred the chicken thighs to include in the soup for added texture and flavor.
- Lemon. Lemon is a central ingredient in Avgolemono soup. It provides a bright, citrusy flavor that is characteristic of this Greek dish.
- Long grain rice. Rice is a staple in this soup and serves as a thickening agent. The rice will absorb the liquid and release starches, giving the soup a creamy consistency. It also adds body to the soup and makes it more filling.
- Lower-sodium chicken broth. Chicken broth is the base of the soup and provides a savory, umami flavor. Using a lower-sodium version allows you to control the saltiness of the soup more easily, as you can adjust the seasoning to your taste.
- Eggs. Eggs are a key component of the Avgolemono, which gives the soup its signature creamy texture. Whisked with lemon juice, the eggs thicken the soup without the need for cream or flour. They also contribute to the soup's distinctive flavor.
- Onion. Onion is used to add depth and sweetness to the soup's flavor profile. It is typically sautéed before adding the other ingredients to release its natural sugars and enhance the overall taste of the soup.
- Garlic. Garlic provides a savory and aromatic element to the soup. It complements the other ingredients and adds a layer of complexity to the flavor. Garlic is often sautéed with the onion to soften and mellow its taste.
How to Make Greek Lemon Rice Soup (Avgolemono) in an Instant Pot
Step 1. Make Homemade Chicken Stock
Making your own homemade chicken stock is very easy. In this recipe, you are going to use chicken thighs (bone-in and skin-on) and season lightly with salt and black pepper.
It's the same technique that I used to make this homemade chicken noodle soup.
After that, you are going to sear the chicken thighs for about 5 minutes on each side. Remove the chicken from the pot and set aside.
Step 2. Cook the Aromatic Soup Base
Add diced onion into the pot, and cook just until tender and translucent for about 3-5 minutes. Add garlic, and cook just until fragrant.
Step 3. Deglaze the Pot
Add low-sodium chicken broth into the pot. Be sure to scrape up any brown bits from the bottom of the pan to flavor the soup and prevent burning.
Step 4. Cook at High Pressure
Add uncooked rice and the chicken pieces back into the pot. Secure the lid and cook on "Manual" for 5 minutes.
Once the cooking cycle is completed, let the pressure release naturally for 15 minutes then move the valve to the vent to release the remaining pressure.
Transfer the chicken thighs to a plate and shred them into small pieces.
Step 5. Add Egg Yolk and Lemon Mixture
Fill a blender with a cup of rice and broth mixture, egg yolks, and lemon juice. Puree until smooth.
Return the pureed soup and shredded chicken into the pot, and simmer until thickened slightly for a few minutes. Do not let it boil.
How to Store Leftover Greek Avgolemono Soup
- First, let the soup cool at room temperature but no longer than 1 hour.
- Once your soup has cooled completely, you can store it in airtight individual serving containers.
- Properly stored, this soup can last up to 2-3 days in the refrigerator or up to 2 months in the freezer.
How to Reheat the Leftover Soup
You can reheat this soup on the stove over medium-low heat, and keep stirring, until hot.
Add a small amount of low-sodium chicken broth or water if necessary and do not let it come to a boil.
Check Out More Tasty Soup Recipes
- Stuffed Pepper Soup
- Red Lentil Soup
- Great Northern Bean Soup
- Albondigas Soup
- French Onion Soup
- Instant Pot Chicken Corn Chowder
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.
📖 Recipe
Instant Pot Greek Chicken Lemon Rice Soup
Equipment
- a pressure cooker
Ingredients
- 6 pieces small-medium size chicken thighs (bone-in and skin on) - about 1¾ pounds total, pat the chicken dry with paper towels
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For Soup:
- 2 tablespoons olive oil
- 1 cup diced onion
- 1½ tablespoons minced garlic
- 6 cups low-sodium chicken broth
- ¾ cup uncooked long grain white rice, (rinsed and drained)
- ½ teaspoon kosher salt, (optional)
- 3 egg yolks
- 3 tablespoons lemon juice
Instructions
- Season the chicken thighs with salt and black pepper. Press the "Sauté" key and when the instant pot displays "hot", heat the oil and sear the chicken for 5 minutes on each side. Set aside.
- Add the onion, cook until tender for 3-4 minutes. Add garlic, cook just until fragrant. Add in the broth. Be sure to scrape up any brown bits from the bottom of pan to flavor the soup and to prevent burning.
- Add the rinsed rice, salt (optional), and the seared chicken thighs back into the pot. Secure the lid and set it to "manual" on high for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for at least 15 minutes then move the valve to venting to release the remaining pressure.Transfer the chicken thighs to a plate and shred into small pieces.
- Fill a blender with a cup of rice and broth mixture, egg yolks, and lemon juice. Puree until smooth.Return the pureed soup and shredded chicken into the pot, simmer until thickened slightly for a few minutes. Do not let it come to a boil, stirring often. Add more salt, pepper, and/ or lemon if necessary and according to your liking. Serve and enjoy!
Stef says
Thank you for your recipe! Thanks to Terri for recommending a natural pressure release. I replaced the rice with cauliflower rice - barely added the cauliflower flavor - and added a sprig of dill - a bit of a Polish twist. Super delicious!!
Rika says
Hi Stef,
Thanks for taking the time to share your feedback and what you did to make it more keto-friendly! I am sure fellow readers will find your comment useful. Dill and lemon go well together, a delicious twist!
Best,
Rika
Judy says
Easy to make and tasty. Made recipe as written except subbed boneless chicken thighs and doubled the lemon juice because we like it tart. Used an immersion blender to incorporate the yolks and juice after cooking. Added a generous amount of black pepper. Would make again!
Rika says
Hi Judy,
Thanks for trying one of my favorite Instant soup recipes! I am glad that you liked it.
Best,
Rika
Elise says
Great recipe! Very flavorful, better than my local spot. Thank you!
Rika says
Hi Elise,
Thanks for trying and sharing your feedback. I am glad that you liked this Greek lemon chicken rice soup. Now, you can make it at home instead of buying it.
Best,
Rika
Robin says
Can you add orzo? Would that change cooking?
Rika says
Hi Robin,
You can use orzo and keep the cooking time the same. Let me know how it goes.
Best,
Rika
Jenn says
Kissing chicken noodle soup goodbye! I serve mine up with some fresh baked pitas and my whole family just devours it.
Rika says
Hi Jenn,
Oh, that’s amazing to hear, thanks! I love that you pair it with fresh-baked pitas, a perfect pairing!
Best,
Rika
Krystal says
This recipe is amazing! Easy to follow along. I doubled the lemon juice and added more salt and pepper. But it was great! Next time I might add more rice. It reminded me of when I was 18 and I worked in a restaurant owned by Greek people. Avgolemono was our house soup. It tastes just like it. What a blast from the past memory.
Rika says
I'm glad you enjoyed the recipe and thanks for the notes on changes you made, too, Krystal! I love when food brings me to another time and place... glad the Avgolemono did that for you!
Best,
Rika
Donna P. says
I made this last night for dinner and OMG! was it delicious! Thanks for sharing your recipe. Today's leftovers were even better!
Rika says
Hi Donna,
I'm so glad to hear that you enjoyed the Greek lemon soup! It's one of my favorites, and I'm delighted that you liked it too. Leftovers often taste even better, don't they? Thanks for giving the recipe a try!
Best,
Rika
Maria says
This was surprisingly super easy which I am so grateful for due to making this because I'm not feeling well. I loved this soup and will be making it again very soon hopefully not because I'm still sick lol.
Rika says
Hi Maria,
I'm so glad you found the recipe easy to make, especially during a time when you're not feeling well. Hopefully, you won't have to make it again because you're sick. Take care and get well soon!
Best,
Rika
Vicky says
You mention lemon zest in the description but I don’t see it in the recipe. When would you add that?
Rika says
Hi Vicky,
So sorry for the confusion in wording. This soup recipe doesn't actually use lemon zest but you are welcome to use it if you want to add lemon zest for citrusy taste without making the soup too acidic.
Best,
Rika
Jennifer says
My family loves this soup. My Greek husband asked me to make him avgolemono, and I am so happy to have found this recipe! We substitute orzo for the rice, but otherwise make it exactly as written.
Rika says
Hi Jennifer,
Thank you so much for the lovely feedback! I’m so happy to hear that the soup is a hit with your family, and I love that your husband requested it! Orzo sounds like a perfect substitute for the rice—such a great twist. I’m so glad you found the recipe and that it worked well for you!
Best,
Rika