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Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

This creamy and comforting Greek Avgolemono Soup blends tender shredded chicken, rice, and vegetables in a rich lemon-egg broth made quickly in the pressure cooker for a cozy, flavorful meal in under 40 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • Extra virgin olive oil Private Reserve Greek olive oil preferred
  • 0.5-1 cup Carrots finely chopped
  • 0.5-1 cup Celery finely chopped
  • 0.5-1 cup Green onions finely chopped
  • 2 cloves Garlic finely chopped
  • 8 cups Low-sodium chicken broth
  • 2 Bay leaves
  • 1 cup Rice
  • Salt and pepper to taste
  • 2 Cooked boneless chicken breasts shredded or use 6-8 oz rotisserie chicken
  • 0.5 cup Freshly squeezed lemon juice
  • 2 Large eggs
  • Fresh parsley for garnish, optional

Instructions
 

Instructions

  • Drizzle some olive oil into your pressure cooker pot over medium heat to warm.
  • Add chopped carrots, celery, green onions, and garlic. Sauté for 5–7 minutes until tender and fragrant.
  • Pour in chicken broth and add bay leaves. Bring to boil.
  • Stir in rice. Close and seal the lid. Cook at high pressure for 7 minutes.
  • Allow a slow release of pressure. Open lid once float valve drops.
  • Season with salt and pepper. Stir in shredded chicken to heat through.
  • Whisk eggs and lemon juice in a bowl. Slowly whisk in 1-2 cups hot soup from pot to temper.
  • Pour egg-lemon mixture back into soup pot, stirring gently. Keep warm (do not boil).
  • Remove bay leaves. Drizzle olive oil and garnish with parsley before serving.

Notes

You can make the soup base ahead and add eggs and lemon fresh before serving. Freeze the soup without the egg-lemon mix for best texture when reheating.