Instant Pot Lemon Chicken Orzo Soup Recipe
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.
Servings: 6
Calories: 204kcal
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.
Video
Notes
**Instant Pot Safety: Follow Instant Pot safety guidelines, ensuring the lid is securely locked, the pressure release valve is set to sealing, and never fill the pot above the manufacturer's fill line.
Storage Store leftover Greek soup in an airtight container in the refrigerator for up to 3 days.
Freeze Soup can be frozen for up to three months.
Reheat To reheat (from frozen), thaw in the refrigerator overnight and warm gently on the stove, stirring occasionally.
Substitutions
- Orzo: Can be replaced with rice or small pasta shapes.
- Chicken: Use chicken breasts or rotisserie chicken for convenience.
Nutrition
Calories: 204kcal | Carbohydrates: 26g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 96mg | Sodium: 693mg | Potassium: 437mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3.562IU | Vitamin C: 41mg | Calcium: 56mg | Iron: 2mg
