Greek lemon chicken and rice soup! I made it for the 53rd -ish time for two clients yesterday and thought I should finally share it. Then I realized I have already shared an avgolemono soup recipe. That one uses a whole chicken and takes way more time. The version that I cook for my weekly clients is easier and faster. The whole chicken recipe is more for when you’re staying home on a Sunday, have time to make stock, strain, reduce, etc. etc. and would like your whole house to smell of homemade chicken soup for the day.
It is my assumption that most of you reading this are looking for the easier faster version too. Enter: the pressure cooker or “Instant Pot” for those of you that enjoy brand names. I use boneless skinless chicken thighs, but you can use breast if you’re into that kind of thing. Any shorter grain white rice will do, but I like basmati. The most important part of this soup is the lemon and egg. In Greece, this mixture is called avgolemono which refers to a sauce. The sauce is used on meats and vegetables and in soups. Hence, “avgolemono soup”. Tempering so you don’t scramble the eggs is key, so work with patience there. Other than that, it’s all easy!
I’ve also included some workarounds if you don’t own an Instant Pot (Pressure Cooker) or want to go low carb or “semi-homemade” style.