Greek Lemon Chicken Soup

This creamy Greek lemon chicken and rice soup is the perfect balance of cozy and fresh! Made with homemade bone broth, tender chicken, and a squeeze of bright lemon, it’s a comforting meal that comes together in under 30 minutes. Freeze leftovers for easy weeknight dinners, because homemade doesn’t have to mean hard.

5 from 1 vote

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Course: Dinner, Lunch, Main Course, Soup

Cuisine: Greek

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 401kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Instant Pot or other multi-cooker
cutting board We love these USA-made cutting boards!
chef knife

Ingredients

3 Tablespoons avocado oil
2 pounds boneless skinless chicken 3 large breasts or 8 thighs
1 large yellow onion diced
4 medium carrots chopped
4 stalks celery chopped
6 cloves garlic minced
salt and pepper to taste
5 sprigs fresh thyme or 1 ½ Tablespoons dried thyme
1 teaspoon dried parsley
2 teaspoons dried oregano
½ teaspoon dried dill
2 cups short grain rice
2 quarts chicken broth We love homemade chicken bone broth.
½ cup fresh lemon juice about two large lemons

Instructions

Set Instant Pot to sauté function and allow it to heat. Add oil once the cooker is hot.
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 chicken is seared, remove from pot and set aside.
After all chicken is seared, add more oil to the pot if needed, then add onion, carrots and celery. Sauté for 3-4 minutes, until beginning to soften. Add garlic and cook one minute more, until fragrant.
Cancel 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.
Close the lid of the Instant Pot and set the vent to sealing. Pressure cook on high for 10 minutes. (Be aware that while this means 10 minutes of active pressure cooking, the cooker will take time to come to full pressure– possibly 15 minutes or more– before beginning to count down cook time).
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!
Once the pressure releases entirely, remove the chicken into a bowl and shred it into bite-sized pieces with two forks. Be careful, it will be very hot!
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.

Notes

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.

Tips for the Best Greek Lemon Chicken Soup:

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.

Nutrition

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