Can I use something other than chicken broth?

Yes, you can use vegetable broth or even a combination of vegetable broth and water to make a vegetarian version of Avgolemono soup. However, note that the flavor profile will be different from the traditional chicken-based version.

Can I use leftover cooked chicken instead of raw chicken breasts?

Certainly! If you have leftover cooked chicken, you can shred or chop it and add it to the soup during step 11 to heat through. This is a great way to use up leftover chicken and add extra flavor to the soup.

Can I substitute the Arborio rice with another type of rice?

While Arborio rice is traditionally used in Avgolemono soup for its creamy texture, you can substitute it with other short-grain rice varieties such as sushi rice or even medium-grain rice such as Basmati or Jasmine. See the best substitutes for arborio rice . Just keep in mind that the texture may vary slightly.

How do I prevent the eggs from curdling when adding them to the soup?

To prevent the eggs from curdling, it's important to temper them before adding them to the hot soup. Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking continuously. This helps bring the eggs to a similar temperature as the soup, preventing curdling when they're added back to the Instant Pot.

Can I make the soup ahead of time and reheat it later?

Yes, you can make the soup ahead of time and reheat it later. Store the cooled soup in an airtight container in the refrigerator for up to 2-3 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling the soup to prevent the eggs from curdling.

Instant Pot Avgolemono Soup

Name: Instant Pot Avgolemono Soup
Prep time: 7 min
Cook time: 8 min
Total time: 40 min
Cuisine: Greek-inspired
Ingredients: 4 cups reduced-sodium chicken broth; 1 cup water; 1/2 cup Arborio rice (or other short-grain rice), rinsed well; 2-3 boneless, skinless chicken breasts (about 1.25 pounds total); 3 large eggs, lightly beaten; Zest of 2 lemons; Juice of 2 lemons (about 1/3 cup of juice); Salt and pepper, to taste; Chopped fresh dill or parsley, for garnish (optional)

Instant Pot Avgolemono Soup

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This Instant Pot Avgolemono soup recipe combines tender chicken, creamy rice, and a tangy lemon-egg broth for a comforting and flavorful Greek-inspired soup. With the convenience of the Instant Pot, you can enjoy this traditional soup in a fraction of the time, making it a perfect option for a satisfying weeknight meal.

Total Time: 40 Minutes
Yield: 4 Servings 1x

Ingredients

Units Scale

4 cups reduced-sodium chicken broth
1 cup water
1/2 cup Arborio rice (or other short-grain rice), rinsed well
2–3 boneless, skinless chicken breasts (about 1.25 pounds total)
3 large eggs, lightly beaten
Zest of 2 lemons
Juice of 2 lemons (about 1/3 cup of juice)
Salt and pepper, to taste
Chopped fresh dill or parsley, for garnish (optional)

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Instructions

Pour the chicken broth and water into a 6-quart Instant Pot.
Rinse the rice under cold water until the water runs clear. Drain well and add it to the Instant Pot.
Place the chicken breasts on top of the rice in a single layer.
Close the lid of the Instant Pot and set the valve to the sealing position.
Set the cooking time to 8 minutes at high pressure (or use the soup function for 8 minutes).
Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully use the quick pressure release to release any remaining pressure.
Open the Instant Pot and remove the chicken breasts. Set them aside on a cutting board to cool slightly.
In a medium bowl, whisk together the eggs and lemon juice until well combined.
Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking continuously. This helps to temper the eggs and prevent them from curdling.
Pour the egg-lemon mixture back into the Instant Pot, stirring gently to combine. The soup will thicken slightly.
Shred the cooked chicken using two forks and add it back to the Instant Pot. Season with salt and pepper to taste.
Select the “Sauté” function on the Instant Pot and let the soup simmer for a few minutes, stirring occasionally for 2-3 minutes (this ensures that the eggs get cooked).
Then, turn off the Instant Pot and let the soup rest for a couple of minutes before serving.
Ladle the Avgolemono soup into bowls and garnish with chopped fresh dill, if desired.
Serve the soup hot and enjoy!

Equipment

Instant Pot

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Notes

If you prefer a thicker soup, you can add a cornstarch or arrowroot slurry (1 tablespoon cornstarch or arrowroot starch mixed with 2 tablespoons water) during step 10 and let it simmer for a few more minutes while stirring.
If you have leftover soup, you can freeze it for future consumption. It’s best to freeze the soup before adding the egg-lemon mixture, as the texture of the eggs may change upon thawing and reheating. Once the soup has cooled, transfer it to freezer-safe containers or freezer bags, leaving some headspace for expansion. Freeze for up to 2-3 months. Thaw the soup overnight in the refrigerator and gently reheat it on the stovetop.
When reheating the soup, do so gently over low heat to avoid boiling, as boiling may cause the eggs to curdle. Stir the soup occasionally to ensure even heating.
If you find the soup has thickened upon refrigeration, you can adjust the consistency by adding a little chicken broth or water while reheating. Similarly, if the soup is too thin, simmer it uncovered for a few minutes to allow some evaporation and thicken it slightly.
While the basic recipe is traditional and delicious, you can customize the soup to your liking. Consider adding additional ingredients such as cooked vegetables (like carrots, peas, or spinach) or fresh herbs (like parsley or thyme) to enhance the flavor and nutritional profile. I have also added cooked butternut squash in the past and it was excellent!

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 7 Minutes
Cook Time: 8 Minutes
Category: Soups
Method: Instant Pot
Cuisine: Greek-inspired
Diet: Gluten Free

Nutrition

Serving Size:
Calories: 311
Sugar: 1.3 g
Sodium: 1277.4 mg
Fat: 8.1 g
Saturated Fat: 2.2 g
Carbohydrates: 9.8 g
Fiber: 0.4 g
Protein: 46.9 g
Cholesterol: 263.6 mg

Find it online: https://www.cleaneatingkitchen.com/instant-pot-avgolemono-soup/