Instant Pot Greek Lemon Chicken Soup is a comforting, tangy, and protein-packed dish that comes together fast. With tender chicken, creamy eggs, fresh lemon, and a rich broth, this Greek classic (Avgolemono) delivers big flavor with minimal effort.
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Avgolemono Soup, also known as Greek lemon chicken soup, is a highly favored traditional Greek recipe. It’s a creamy and tangy soup made with chicken broth, eggs, fresh lemon juice, and orzo. This egg lemon soup is a staple in Greek cuisine and brings together the flavors of the Mediterranean diet.
If you like this Greek recipe, you may also love our Greek Orzo Salad with Dolmades or our Crispy Greek Fries Recipe.
Why We Love This Recipe
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
- Healthy and Nutritious: Packed with protein and fresh ingredients.
- Comfort Food: A warm, comforting bowl of soup that feels like a hug.
- Versatile: Great for family dinners or entertaining guests.
Greek Lemon Chicken Soup Ingredients
- Whole Chicken: Use a small chicken for rich flavor.
- Chicken Broth: Low sodium broth for a healthier option.
- Orzo: This tiny pasta adds a wonderful texture.
- Eggs: Provides creaminess without dairy.
- Fresh Lemons: The star ingredient for that tangy kick.
- Vegetables: Carrots, onion, and celery for added nutrients.
- Olive Oil: For sautéing.
- Seasonings: Salt and pepper to taste.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Greek Lemon Chicken Soup in the Instant Pot
Step One: Prepare the Chicken
Place the whole chicken (giblets removed) and one cup of water in the Instant Pot. Season with salt and pepper. Secure the lid, set the valve to sealing, and cook on Manual or Pressure Cook for 25 minutes, or about 6-8 minutes per pound of chicken.
Allow a natural release for 10 minutes, then perform a quick release. The internal temperature of the chicken should reach at least 165°F (74°C).
Step Two: Shred the Chicken and Strain the Broth
Remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks, discarding the skin and bones. Measure out 3 to 4 cups of shredded chicken. Strain the broth through a fine-mesh sieve to remove any impurities, then set aside.
Step Three: Sauté Vegetables and Cook Orzo
Select the Sauté function on the Instant Pot. Add a little olive oil, then sauté the onion, celery, and carrots for about 5 minutes until softened.
Add the 4 cups of low sodium chicken broth and the strained broth back into the Instant Pot with the sautéed vegetables. Add the orzo and cook on Sauté for 7-10 minutes until the orzo is tender.
Step Four: Prepare the Lemon-Egg Mixture and Finish Soup
In a medium bowl, whisk the eggs until frothy, then gradually whisk in the lemon juice.
Slowly add 1 cup of hot broth to the egg mixture, whisking constantly to temper the eggs.
Gradually pour the egg mixture back into the Instant Pot, stirring continuously. Add the shredded chicken. Stir until the soup is well combined and slightly thickened. Adjust seasoning if needed.
Substitutions & Variations
- Orzo: Can be replaced with rice or small pasta shapes.
- Chicken: Use chicken breasts or rotisserie chicken for convenience.
- Flavor: Add fresh dill or parsley for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Soup can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and warm gently on the stove, stirring occasionally.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use freshly squeezed lemon juice for the best flavor.
✔️ DO Temper the eggs by slowly adding hot broth while whisking to prevent curdling.
Recipe FAQs
Avgolemono Soup is a traditional Greek soup made with chicken broth, lemon juice, eggs, and orzo, creating a creamy and tangy dish.
Yes, you can make Avgolemono Soup on the stovetop by simmering the chicken until cooked through, then following the same steps to add the orzo, vegetables, and lemon-egg mixture.
To prevent the eggs from curdling, temper them by slowly adding hot broth while whisking constantly, then gradually incorporate the mixture back into the pot.
Avgolemono translates to "egg-lemon" in Greek, referring to the key ingredients that give this traditional soup its unique creamy and lemony flavor.
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📖 Recipe
Instant Pot Greek Lemon Chicken Soup
Equipment
- Fine mesh sieve
- Cutting board
- Bowls and utensils
Ingredients
- 1 whole chicken about 4-5 pounds
- 1 cup water
- 4 cups low sodium chicken broth
- 2 carrots peeled and sliced
- 1 medium onion finely chopped
- 1 celery stalk diced
- ¾ cup orzo pasta
- 3 large eggs
- 4-5 lemons juiced
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon olive oil for sautéing
- lemon slices for serving
Instructions
- Place the whole chicken (giblets removed) and one cup of water in the Instant Pot**. Season with salt and pepper.
- Secure the lid, set the valve to sealing, and cook on Manual or Pressure Cook for 25 minutes, or about 6-8 minutes per pound of chicken.
- Allow a natural release for 10 minutes, then perform a quick release.
- The internal temperature of the chicken should reach at least 165°F (74°C).
- Remove the chicken, shred it, and strain the broth. Set aside the shredded chicken and strained broth.
- Select the Sauté function on the Instant Pot. Add a little olive oil, then sauté the onion, celery, and carrots for about 5 minutes until softened.
- Add the 4 cups of low sodium chicken broth and the strained cooking liquid back into the Instant Pot with the sautéed vegetables. Add the orzo and cook on Sauté for 7-10 minutes until the orzo is tender.
- In a medium bowl, whisk the eggs until frothy, then gradually whisk in the lemon juice.
- Slowly add 1 cup of hot broth to the egg mixture, whisking constantly to temper the eggs.
- Gradually pour the egg mixture back into the Instant Pot, stirring continuously. Add the shredded chicken.
- Stir until the soup is well combined and slightly thickened. Adjust seasoning if needed.
- Ladle the soup into bowls, garnish with lemon slices, and serve hot.
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Notes
- Orzo: Can be replaced with rice or small pasta shapes.
- Chicken: Use chicken breasts or rotisserie chicken for convenience.
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