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!
Or try the lemon and yogurt slow cooker chicken filling for pita pockets. They make a fabulous lunch or light dinner!
Do you have any favorite Greek inspired recipes? I think we should work more of them into our menu rotation.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 3 large chicken breasts
- 1 onion, diced
- 1/3 pound carrots, sliced thinly
- 3-4 medium potatoes, diced
- 2 stalks celery, sliced thinly
- 4-5 cloves garlic
- 1 cup rice
- 1/2 teaspoon ground black pepper
- 8 cups chicken stock
- 3/4 cup lemon juice
- 2 eggs
- Place chopped veggies, potatoes and rice in 6 quart or larger instant pot or slow cooker. Press or finely dice garlic and add to pot along with ground pepper. Place chicken on top of the veggies. Pour broth over top.
- Pressure cooker instructions: Cook on high pressure for 15 minutes, then quick release. Place a damp cloth over the vent to catch any splatter.
- Slow cooker instructions: Cook on high for 4-6 hours or low for 6-8.
- Remove the chicken breasts from the pot and allow to rest for a few minutes. Then dice into smaller bite sized pieces and return to the pot.
- In a medium glass bowl, beat together eggs and lemon juice. Ladle some hot broth from the pot into the bowl while stirring. Continue to stir and add hot broth to the bowl until you have incorporated several cups of hot broth into the mixture.
- Return the lemon/egg mixture to the pot along with the rest of the ingredients and stir to combine.
- Slow cook on low for 30 minutes.
- Taste and adjust salt and pepper to your taste. (The amount of salt you need will vary widely based on the broth you used.)
- Serve with crusty bread.
- Store leftovers in the refrigerator and slowly warm up to reheat. Heating it too quickly can cause the egg mixture to get a strange texture.
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Amount Per Serving: Calories: 244Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 74mgSodium: 343mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 20g
All nutritional information is estimated and will depend on the exact ingredients you use.