Greek Lemon Chicken Soup in the Instant Pot or Slow Cooker
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!
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.