Avgolemono | Greek Egg Lemon Soup
A heartwarming Greek lemon chicken soup thickened with silky eggs and orzo, ready in a flash using your pressure cooker.
Equipment
- 1 Pressure cooker for fast preparation
Ingredients
Main ingredients
- 1-2 lbs Chicken preferably thighs for juicier bites
- 6 cups Chicken broth from cans or made with bouillon
- ¾ cup Orzo or white rice your pick
- 3 Eggs room temperature
- 2 Lemons juiced fresh
- Sea salt to taste
Instructions
Instructions
- Place chicken in your pressure cooker and pour in the chicken broth. Lock the lid and set to high pressure.
- Once pressure builds, cook chicken for about 15 minutes. Use quick release to let steam out and unlock lid.
- Remove chicken and shred or chop into bite-sized pieces. Set aside.
- Add orzo or rice into the remaining broth. Lock lid again and cook for 5–7 minutes on high pressure. Quick release again.
- In a bowl, whisk eggs until frothy, then slowly whisk in lemon juice until combined.
- Temper egg-lemon mixture by gradually whisking in a ladleful of hot broth to avoid curdling.
- Gently stir tempered egg mixture into the soup. Return shredded chicken, adjust salt to taste, and serve warm.
Notes
If soup thickens in the fridge, add a splash of broth or water to loosen before reheating. For freezing, use rice instead of orzo.