Greek Lemon Chicken Soup in the Instant Pot or Slow Cooker

Thanks for sharing!

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 on the Cooking With Carlee Facebook page. 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 chicken recipe that is great for stuffing in pita pockets. It is coming soon, so keep your eyes open for that.

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.  I shared one of her pictures in my Greek coconut cake post.

If you love pretty landscapes and old rustic buildings, check her out. The ruins they find on their walks are unlike anything you would ever see in the midwest, that is for sure!

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.

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 the pressure 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.

After the main broth, veggies and chicken are cooked, chop the chicken.  Deb suggests putting the chicken at the top of the pot when you load it up to cook.

That way they are super easy to remove and cut later.  I followed her advice and it worked like a charm!

After the chicken is cut into bite sized pieces, go to work doing what makes this soup stand out, the lemon and the eggs. You mix together lemon juice and eggs.
 
You temper the lemon egg mixture with some hot broth. The added liquid and slowly rising temperature helps to prevent chunks of scrambled eggs in the broth.

You mix the tempered egg mixture into the pot and let the whole thing warm up together. The results are smooth and creamy.

The lemon is a super bright and welcome addition to the chicken soup flavor profile. All of the chunks make the soup filling and delicious.

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 like Greek inspired recipes, you could try making homemade pita bread. Then whip up some falafel waffles. They are a fun way to jazz up the classic.

Or try the lemon and yogurt slow cooker chicken filling for pita pockets. They make a fabulous lunch or light dinner!

Finish the meal with some Greek coconut cake. It’s soaked in syrup and loaded with coconut goodness.

Do you have any favorite Greek inspired recipes? I think we should work more of them into our menu rotation.

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Thanks for sharing!