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    Feb 23, 2018 · Modified: Mar 23, 2021 by Chelsea · This post may contain affiliate links ·

    Instant Pot Greek Lemon Chicken Soup

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    This is a sponsored post written by me on behalf of Food Lion. All opinions are 100% mine.

    Instant Pot Greek Lemon Chicken Soup is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter! Perfect for Sunday supper with the family. 

    Instant Pot Greek Lemon Chicken Soup is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter! Perfect for Sunday supper with the family. 

    Instant Pot Greek Lemon Chicken Soup Recipe

    Every time I sit down to meal plan for the week, there are always a couple of different soup options. Soups are one of my favorites and I can have them all year long. I also love experimenting with different types of chicken like this Greek lemon chicken soup because it's a little different when thickening. Read below to find out the reason why! Typically, a traditional avgolemono soup has rice and carrots, but I decided to omit them because I have been eating a low carb diet. Trust me, you won't even notice the difference because this soup is busting at the seams with flavor. This instant pot Greek lemon chicken soup doesn't have a lot of ingredients which allows the flavors shine in each spoonful. You've got to love simple recipes with delicious and simple ingredients!

    homemade soup
    We purchased all of our ingredients at our local Food Lion because I wanted to try out their Shop & Earn program! You are going to love this program. You start by activating your Shop & Earn offer page through the Food Lion Mobile App or on foodlion.com. You start shopping and make sure you are checking out with your MVP card. You can track your progress towards each reward by using the Shop & Earn offer page. You have until the end of the current month to earn your rewards. If you love using coupons, you will love this program because you get all the savings without having to clip coupons - they are loaded right onto your account.

    greek lemon chicken soup

    Reasons Why We Love Homemade Soup

    I am a sucker for anything homemade, especially homemade soup that takes hardly any time to whip up - thank you instant pot! We love being able to add quality ingredients and know what precisely is in our soup. Homemade soup always wins compared to getting take-out down the street!

    Tips on Using an Egg as a Thickener

    One important tip you must remember when using eggs as a thickener is to temper your eggs. When your eggs are tempered, be sure to slowly raise the temperature of the eggs to avoid cooked bits of egg in your soup. In this instant pot Greek lemon chicken soup recipe I tempered the eggs in the soup base and lemon juice, and then added the whisked mixture into the soup where it will do its thickening magic. I recommend using one egg to start and if you like your soup to be a little richer, add an extra egg.

    4.41 from 96 votes
    Instant Pot Greek Lemon Chicken Soup is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter! Perfect for Sunday supper with the family. 
    Print
    Instant Pot Greek Lemon Chicken Soup
    Prep Time
    10 mins
    Cook Time
    23 mins
    Total Time
    33 mins
     

    Instant Pot Greek Lemon Chicken Soup is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter! Perfect for Sunday supper with the family. 

    Course: Appetizer, Main Course
    Cuisine: American, Greek
    Servings: 4
    Calories: 201 kcal
    Ingredients
    • 2 tbsp olive oil separated
    • 2 large chicken breasts cubed into bite-size chunks
    • 1 medium onion finely diced
    • 2 large celery stalks diced
    • 4 garlic cloves minced
    • 4 cups chicken broth
    • zest of one lemon
    • ½ tsp salt
    • ¼ tsp fresh cracked black pepper
    • 1 bay leaf
    • 1 large egg *see note
    • juice of one lemon
    • salt and pepper to taste
    • fresh parsley, to garnish (optional)
    Instructions
    1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot".

    2. Add 1 tbsp olive oil then add the cubed chicken and saute until chicken is browned. Remove and set aside. 

    3. Add the other tbsp olive oil and add the onions and celery and saute for 2 minutes. Add the garlic and saute 1 minute longer. 

    4. Add the chicken back in and then add chicken broth, lemon zest, salt, pepper, and bay leaf. Press "cancel" on Instant Pot and turn off saute mode. 

    5. Cover and close the lid and make sure the vent on the lid is set to "sealing" position. 

    6. Select "manual" and set to 20 minutes. 

    7. Once time is up let the pressure come down naturally for 3 minutes and then carefully use the quick release method (QRM) to release any remaining pressure. 

    8. Whisk the egg in a medium bowl and then add the lemon juice and whisk until combined. Slowly pour ½ cup of broth into the egg and lemon mixture, mixing continuously. 

    9. Pour the egg mixture into the soup while stirring constantly. 

    10. Top with chopped parsley for serving. 

    Recipe Notes

    Note 1 - You can use two eggs if you would like a creamier/richer soup. 

    Nutrition Facts
    Instant Pot Greek Lemon Chicken Soup
    Amount Per Serving
    Calories 201 Calories from Fat 97
    % Daily Value*
    Fat 10.75g17%
    Saturated Fat 1.75g11%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5.5g
    Cholesterol 94.75mg32%
    Sodium 1087mg47%
    Potassium 270.75mg8%
    Carbohydrates 4.75g2%
    Fiber 0.5g2%
    Sugar 2.25g3%
    Protein 17.8g36%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. [email protected] Sunday says

      February 28, 2018 at 8:56 pm

      5 stars
      Can this be made a day ahead and then reheated and kept warm in a crock pot to take to a traveling dinner party? It looks beautiful and my mouth is watering already. Thank you.

      Reply
      • Chelsea says

        March 01, 2018 at 12:21 pm

        Great question, Richard! That should be fine as long as it's only on the "warm" setting. Enjoy! 🙂

        Reply
    2. Katie says

      April 10, 2018 at 6:01 pm

      5 stars
      So good!

      Reply
    3. Robert says

      November 11, 2019 at 2:58 pm

      When it seals, should I be on high, or low for 20-minutes?

      Reply
      • Chelsea says

        December 02, 2019 at 2:19 pm

        High

        Reply
    4. AC says

      December 08, 2019 at 6:57 pm

      5 stars
      Added a cup of Orzo and 2 additional cups of broth to the pot. Used 3 egg yolks instead of whole egg. Give it a shot.

      Reply
      • Maggie says

        January 27, 2021 at 12:11 am

        5 stars
        I love orzo I’m in this lemony soup!

        Reply
    5. Tom says

      March 29, 2020 at 3:05 am

      5 stars
      Just a great soup for substitutions... no rice in cupboard so I put in 1.5 cup of egg noodles and it was delicious and freezes well. Please more instant pot recipes 🙂

      Reply
    6. Melinda says

      December 29, 2020 at 12:35 pm

      4 stars
      I'm not on a low carb diet - but I have IBS and do a low FODMAP diet- so I added orzo, and omitted the garlic and celery. This recipe is nice because it's so flexible to make it how you prefer (low carb, low FODMAP, vegetarian, whatever!). However, I do wish the name or title of the recipe reflected the low-carb (or rice omitted) aspect of the soup.

      Reply
    7. David says

      February 15, 2021 at 1:15 pm

      3 stars
      Best thing about this recipe is using the crockpot! Think I would do what melinda did!

      Reply

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