Savory Greek Lemon Chicken and Rice Soup

This Greek lemon chicken and rice soup will become one of your favorites for those in-between seasons of the year. It’s bright and comforting at the same time, like a warm hug with a splash of sunshine. What I love most? It’s made with simple pantry staples, cooks in the Instant Pot while you tidy up the kitchen, and tastes like something you’d order from a cozy little café.

Looking for more clever ways to utilize your Instant Pot? Check out my recipes for Instant Pot yogurt, easy Instant Pot bone broth, fail-proof Instant Pot hard-boiled eggs, creamy Instant Pot oatmeal, or Instant Pot macaroni and cheese. 

Watch Me Make This Recipe 

What Makes This Recipe Unique?

Here’s why this Greek lemon chicken and rice soup will earn a permanent spot in your meal rotation:

• Uses what you already have on hand – This recipe follows the principles laid out in my easy soup approach. No fancy ingredients here. Just pantry staples and that homemade chicken bone broth you’ve been stocking up on.
• Deeply nourishing – That broth isn’t just flavor; it’s real, old-fashioned nutrition that fills bellies and soothes bodies.
• Hands-off cooking time – I love my Instant Pot! It works wonderfully for my easy Instant Pot tomato soup and Instant Pot Zuppa Toscana, too. Once everything’s in the pot, it does the work while you finish up evening chores.
• Crowd-pleaser – Even the pickiest eaters love this one. The short-grain rice gives this soup that naturally silky feel without needing any cream. A squeeze of lemon at the end wakes up the whole dish and brings that first hint of spring to your table.

Key Ingredients

For a full list of ingredients and measurements, check out the recipe card below.

• Chicken Breast – Boneless, skinless is easy, but if you have leftover whole roasted chicken, that works wonderfully, too.
• Rice – Short-grain rice is my secret to that creamy, almost velvety texture.
• Chicken Bone Broth – Homemade chicken bone broth, if you’ve got it! It’s what makes this soup so nourishing.
• Fresh Lemon Juice – Don’t skip this. The lemon is what lifts the whole dish.

Recipe Variations

• Avgolemono Twist - For that silky Greek finish, whisk together two eggs and two tablespoons of lemon juice. Slowly add a ladle of hot broth while whisking, then stir the mixture back into the soup.
• Add More Veggies - Toss in spinach, kale, or peas for color and extra nutrition.
• Vegetarian Option - Use vegetable broth and skip the chicken.
• Creamier Texture - Stir in a splash of dairy-free milk or cream substitute.

Recipe Instructions

Step 1: Set the Instant Pot to the sauté function and allow it to heat. Once it’s hot, add the oil. Salt and pepper both sides of the chicken, then sear both sides of the chicken in the pot for 2-3 minutes per side. This will likely need to be done in batches. Once the chicken is seared, remove it from the pot and set it aside.

Step 2: Dice the celery, carrots, and onion. Add more oil to the pot if needed and sauté the vegetables for 3-4 minutes, until beginning to soften. Mince and add the garlic, then cook for an additional minute, until fragrant.

Step 3: Cancel the sauté function. Add herbs (thyme, parsley, oregano, dill) and rice; stir to evenly distribute through the vegetables. Place seared chicken on top of the evenly distributed vegetables and rice, then pour chicken broth over everything. Do not add lemon juice at this step.

Step 4: Close the lid of the Instant Pot and set the vent to sealing. Pressure cook on high for 10 minutes. Once the Instant Pot finishes the cook time, allow the pressure to release naturally for 5 minutes. Then release the pressure manually by turning the pressure knob away from sealing. Watch out for hot steam!

Step 5: Once the pressure releases entirely, remove the chicken to a bowl and shred it into bite-sized pieces with two forks. Be careful, it will be very hot!

Step 6: Return the shredded chicken to the pot and add the lemon juice, stirring to integrate. Allow the soup to sit on the warm setting for 5 minutes to let flavors distribute, then serve. This soup is delicious, topped with a bit of shredded Parmesan cheese, and served with no-knead artisan bread.

Recipe Tips

• Use Quality Olive Oil - A rich, peppery olive oil drizzled at the end adds depth and that true Mediterranean flavor.
• Use Rotisserie Chicken for a Shortcut - Just shred and add during the final step.
• Cool Before Freezing - Let the soup cool completely before transferring to freezer-safe jars or containers.

Make Ahead and Storage Instructions

You can make this soup ahead of time. Just tuck it into an airtight container and pop it in the fridge; then when dinner rolls around, warm it gently on the stove, and it’s ready to go. It’ll stay fresh for about three days.

For longer storage, freeze cooled soup in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.