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Greek Lemon Chicken Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Avgolemono — Greek Lemon Chicken Soup

A velvety, lemon-infused Greek chicken soup made in the pressure cooker with tender shredded chicken, orzo, garlic, and fresh dill for the perfect cozy meal with bright flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 bowl
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon Olive oil
  • 1 Medium onion diced
  • 1 Medium carrot diced
  • 2-3 Celery stalks diced
  • 2-3 Garlic cloves finely chopped
  • 2 Bay leaves
  • 2 Chicken breasts about 12 oz total
  • 6 cups Chicken stock
  • ¾ cup Orzo
  • 2 Egg yolks
  • Lemon juice to taste
  • Fresh dill chopped, to taste
  • Salt and pepper to taste

Equipment

  • 1 Pressure cooker

Method
 

Instructions
  1. Heat the olive oil in a large stock pot or Dutch oven. Add the diced onion, carrot, and celery. Cook on medium heat for 8-10 minutes until softened.
  2. Add the garlic and bay leaves. Stir and cook until garlic is slightly golden, not burned.
  3. Add the chicken breasts and pour in the chicken stock. Seal the pressure cooker and cook on high pressure for 15 minutes.
  4. Release pressure (natural or quick release). Remove chicken and bay leaves. Shred chicken with two forks.
  5. Add the orzo and cook uncovered for 10 minutes until tender.
  6. Whisk egg yolks and lemon juice. Temper by slowly adding 1-2 scoops of hot soup while whisking, then stir mixture back into the pot.
  7. Simmer for 5 more minutes to slightly thicken. Stir in shredded chicken, fresh dill, and adjust seasoning. Serve warm with extra dill and black pepper.

Notes

Store leftovers in the fridge for up to 3 days. Reheat gently and add broth as needed. Can be frozen for up to 3 months but texture may change slightly.