Lemon Chicken Orzo Soup is a comforting, tangy, and protein-packed dish with minimal effort, quick cook time, and easy clean-up. This Instant Pot Greek Avgolemono recipe features tender chicken, creamy eggs, fresh lemon, and a rich broth, making it a satisfying and cozy meal.
Love this flavor combo? Try our One-Pan Greek Lemon Chicken Recipe with Roasted Potatoes, Creamy Chicken Gnocchi Soup, or Greek Chicken Meatballs with Lemon Orzo.
Lemon Chicken Orzo Soup at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: approximately 1 hour
- 👥 Servings: 6
- 🔥 Cook Method: Instant Pot / Pressure Cooker
- 🍽️ Cuisine: Greek Recipe
- 👩🍳 Pair With: Greek Chickpea Salad or Chicken Arugula Salad, Crispy Greek Feta Fries, and Tzatziki Sauce.
- ⭐ Difficulty Level: Moderate
We've make this delicious Instant Pot lemon chicken orzo soup for family and friends, especially when someone's feeling sick. We love serving it with fresh pita bread. ~Jami
Why We Love This Recipe
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
- Satisfying: Packed with protein and fresh ingredients. Just like this Greek Lentil Soup (Fakes).
- Comfort Food: A warm, comforting bowl of soup that feels like a hug.
- Versatile: Great for family dinners or entertaining guests.
Greek Lemon Chicken Orzo Soup Ingredients
- Whole Chicken: We like using a whole chicken because it creates a richer, more concentrated flavor in the soup.
- Chicken Broth: Low-sodium broth keeps the seasoning in our control while making it a healthier choice. Swap with homemade stock for even deeper flavor.
- Orzo: This tiny pasta brings a tender, silky texture that complements the creamy broth perfectly.
- Eggs: Whisked in to create creaminess without a drop of dairy. ⚠️ Common Mistake: Don't add too quickly or they may scramble.
- Fresh Lemons: The backbone of the soup that makes each bite delicious!
- Vegetables: Carrots, onion, and celery add a subtle sweetness that balances the lemon.
A full ingredient list with exact measurements can be found in the recipe card below.
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.
How to Make Instant Pot Avgolemono
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 25-35 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 for later.
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.
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Storage
Store leftover avgolemono soup 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.
More Greek Recipes You'll Love ♥️
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📖 Recipe
Instant Pot Lemon Chicken Orzo Soup Recipe
Equipment
- Fine mesh sieve
- Cutting board
- Bowls and utensils
Ingredients
Whole Chicken
- 1 whole chicken about 4-5 pounds
- 1 cup water
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Lemon Orzo Soup
- 4 cups low sodium chicken broth
- 2 carrots peeled and sliced
- 1 medium onion finely chopped
- 1 celery stalk diced small
- ¾ cup orzo pasta
- 3 large eggs
- 4 to 5 lemons juiced
- 1 tablespoon olive oil for sautéing
- salt and pepper to taste
Garnish
- lemon slices for serving
- dried oregano optional
Instructions
- Place the whole chicken (giblets removed) and one cup of water in the Instant Pot** (see notes below). Season with salt and pepper.
- Secure the lid, set the valve to sealing, and cook on High Pressure for 25-30 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 to reserve for later.
- 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. Season with a pinch of dried oregano.
- 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. Very slowly add one 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. Taste and adjust seasoning if needed.
- Ladle the soup into bowls, garnish with lemon slices, and serve hot.
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Video
Notes
- Orzo: Can be replaced with rice or small pasta shapes.
- Chicken: Use chicken breasts or rotisserie chicken for convenience.
Jami Powell says
This is one of our family's favorite soups. It's perfect for any time of the year!