The Ultimate and Authentic Avgolemono Soup (Greek Lemon Chicken Soup)
This comforting Greek soup features tender chicken, rice, and a silky lemon-egg sauce for a bright, hearty dish made quickly with the help of your pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 ½ pounds Chicken pieces with skin and bone
- 1 bunch Celery leaves or 2 celery sticks
- 1 Bay leaf
- 2-3 Medium carrots peeled
- 1 Medium red onion quartered
- ½ – ¾ cup Uncooked short grain rice
- 2 Whole eggs room temperature
- 2 Lemons, juice of freshly squeezed
- to taste Salt and pepper
- 2 tablespoon Fresh parsley chopped, optional for garnish
Instructions
Instructions
- Place the chicken in a pressure cooker with celery, carrots, onion and bay leaf. Add salt and water to cover. Lock the lid and start cooking.
- Pressure cook for 30–40 minutes until the chicken is tender and broth is flavorful.
- Let the pressure release naturally. Strain the broth and discard the vegetables except carrots. Set chicken and carrots aside.
- Bring broth back to a simmer. Add rice and cook until tender, about 10–15 minutes.
- While rice cooks, shred chicken, discard skin and bones, and slice the carrots.
- In a bowl, whisk eggs and lemon juice until smooth and frothy.
- Temper the egg-lemon mixture by adding hot broth slowly while whisking.
- Slowly add the tempered egg-lemon mix back to the soup pot, stirring constantly over low heat.
- Add shredded chicken and carrots back to the soup. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh chopped parsley if desired.
Notes
To store, refrigerate up to 3–4 days in sealed containers, or freeze in portions. Reheat gently over low heat. Garnish fresh upon serving for best texture and flavor.