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–+ servings

Greek Lemon Chicken Soup (Avgolemono)

A classic Avgolemono — creamy broth made with lemon and egg, not cream. Light, comforting, and naturally low oxalate.
Prep Time 15 minutes
Cook Time 1 hour
Servings 6
Course: Soup
Cuisine: Greek
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Ingredients

  • 4 cooked boneless chicken breasts, shredded
  • 4 tbsp extra virgin olive oil
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3/4-1 cup green onions, finely chopped
  • 2 garlic cloves, pressed
  • 8 cups chicken broth or chicken bone broth
  • 2 bay leaves
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1 cup arborio rice
  • 1/2 cup fresh lemon juice
  • 2 eggs
  • fresh dill for garnish (optional)

Equipment

  • Instant Pot/Pressure Cooker
  • Large saucepan
  • Mixing bowl
  • Fork or whisk
  • Two forks (for shredding chicken)

Instructions

  • Fill an Instant Pot 1/3 – 1/2 of the way full with water. Place the chicken in the water. All of the chicken should be submerged in the water. Set the Instant Pot to Poultry for 15 minutes on high pressure.
  • Remove the chicken and shred with two forks. While the chicken is cooking, chop the vegetables. Heat olive oil over medium heat. Add the carrots, celery, and green onions. Cook for 5 minutes.
  • Add the garlic, broth, bay leaves, salt, and white pepper. Bring to a boil. Add the rice. Cover and reduce heat. Cook for 20 minutes until the rice is tender.
  • Add the shredded chicken back to the pot.
  • In a separate bowl, whisk together the eggs and lemon juice. Temper the eggs by slowly adding two ladles of hot broth while whisking. Add two ladles of broth to the bowl with the eggs and lemon juice. Beat with a fork to combine.
  • Remove the sauce pan from the heat. Add the lemon and egg mixture to the soup.
  • Garnish with fresh dill and serve right away. Enjoy!