Greek style chicken soup loaded with rice and lemon is a perfect way to warm up or feel better. I have included instructions for making it in an instant pot or slow cooker so that it’s easy and accessible for everyone!
Have you ever tried avgolemono? The lemony broth of this chicken soup is thickened with egg to make it feel rich and creamy without adding dairy.
This soup is loaded with flavor and texture. It is perfect for when you are feeling under the weather or an easy way to warm up on a cold day.
I asked what kind of recipes you’d like to see more of here and Greek inspired recipes was a popular response.
Luckily, I had a couple of recipes I’ve been wanting to make. So this was the perfect excuse to go ahead and do it.
One is a slow cooker Greek chicken recipe that is great for stuffing in pita pockets. It is easy to make and the yogurt sauce is great with a little fresh cucumber.
The second was this Greek chicken soup. My friend Deb posted it on her blog a while back and I was intrigued.
She lives on a beautiful Greek island and I am always so jealous of her scenery.
Anyway, she shared a slow cooker recipe for chicken soup that included lots of lemon and there were eggs in the broth. I had never had anything quite like it.
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I was super intrigued so I pinned it with every intention of making it. But you know how life goes, so I never got to it.
Until now that is! Instead of cooking the chicken, vegetables and rice all day in the slow cooker, I used an Instant Pot to get that part done quickly.
I have included both sets of directions so you can make it whichever way you prefer. Either way gives you a mostly hands off meal.
I happened to have onions, carrots, celery and potatoes all on hand this particular day. You could easily leave out one or two of them depending on your taste preference or what you happen to have.
A piece of crusty bread or a nice salad is all you need to make this a meal!
More Great Recipes to Try
If you want to try more Greek inspired recipes, treat yourself to some fun gyro nachos. Make a Greek coconut cake for dessert, and you will really be in business.
Or try lemon yogurt grilled chicken. It is always super juicy and flavorful.
Do you have any favorite Greek inspired recipes? I think we should work more of them into our menu rotation.
Greek Lemon Chicken Soup in the Instant Pot or Slow Cooker
Ingredients
- 3 large chicken breasts
- 1 onion diced
- ⅓ pound carrots sliced thinly
- 3 medium potatoes diced
- 2 stalks celery sliced thinly
- 4 cloves garlic
- 1 cup rice
- ½ teaspoon ground black pepper
- 8 cups chicken stock
- ¾ cup lemon juice
- 2 eggs
Instructions
- Place chopped veggies, potatoes and rice in 6 quart or larger instant pot or slow cooker.1 onion, ⅓ pound carrots, 3 medium potatoes, 2 stalks celery, 1 cup rice
- Press or finely dice garlic and add to pot along with ground pepper.4 cloves garlic, ½ teaspoon ground black pepper
- Place chicken on top of the veggies. Pour broth over top.3 large chicken breasts, 8 cups chicken stock
- Pressure cooker instructions: Cook on high pressure for 15 minutes, then quick release. Place a damp cloth over the vent to catch any splatter.
- Slow cooker instructions: Cook on high for 4-6 hours or low for 6-8.
- Remove the chicken breasts from the pot and allow to rest for a few minutes. Then dice into smaller bite sized pieces and return to the pot.
- In a medium glass bowl, beat together eggs and lemon juice. Ladle some hot broth from the pot into the bowl while stirring. Continue to stir and add hot broth to the bowl until you have incorporated several cups of hot broth into the mixture.¾ cup lemon juice, 2 eggs
- Return the lemon/egg mixture to the pot along with the rest of the ingredients and stir to combine.
- Slow cook on low for 30 minutes.
- Taste and adjust salt and pepper to your taste. (The amount of salt you need will vary widely based on the broth you used.)
- Serve with crusty bread.
- Store leftovers in the refrigerator and slowly warm up to reheat. Heating it too quickly can cause the egg mixture to get a strange texture.
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I felt like it was weird to add rice in in the begining and it definitely ended up ruining the whole HUGE serving of soup. rice got soooooooo overcooked it turned to just mush. I wouldn’t add rice until the end and this would have been good. but now I have 10 servings of mushy soup
What was updated in October?
Just the post. If I update the recipe (other than for clarity) I try to make mention of it somewhere for the folks that liked it the way it was.
I sure this is delicious, BUT this is not how Greeks make it ! We don’t add the veggies nor the potatoes.
You could certainly leave them out. I did get the base of this recipe from a friend who lives in Zakynthos, so maybe there are different ways to make it in different regions? Or maybe this is just her own twist on the classic. I adapted it for the Instant Pot, but kept basic recipe pretty similar. Either way, we thought it was super delicious!
Avgolemeno soup
This sounds so good! I've never made any Greek recipes, and am excited to try this!
We aren't fans of olives, so that limits our Mediterranean options. We love the lemony versions though like this soup, the pita filling and grilled lemon yogurt chicken!
This soup sounds fantastic. It is always fun to try something a little different. I've never had anything quite like this!
I am so glad we tried it, it's a new favorite here. The lemon is really nice!
I’ve never had avgolemono but this recipe sounds divine. I’ve heard Greek food is so good for you and I love these ingredients. Have the best day!
It has a nice lemon punch that we really enjoyed. It would be a perfect pick me up when you aren't feeling well.