What makes One-Pot Greek Chicken & Lemon Rice Soup creamy without cream?

The soup uses eggs whisked with lemon juice, known as avgolemono, which creates a smooth, velvety texture without dairy.

Can I make Greek chicken and rice soup in an Instant Pot?

Yes, Instant Pot avgolemono is easy. Pressure cook the chicken and rice, then gently stir in the tempered egg-lemon mixture using low heat.

Is this a good option for leftover soup ideas?

Absolutely. This soup stores well in the refrigerator for up to three days and reheats gently without losing flavor.

Can I use Aldi ingredients for avgolemono Greek lemon chicken soup?

Yes, all ingredients are easy to find at Aldi, making this a practical and budget-friendly recipe.

One-Pot Greek Chicken & Lemon Rice Soup

Name: One-Pot Greek Chicken & Lemon Rice Soup - Avgolemono Style
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1½ lbs boneless chicken thighs or breasts; 2 tbsp olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 8 cups chicken broth; ¾ cup long-grain white rice; 3 large eggs; ⅓ cup fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 1 bay leaf; Salt and black pepper to taste; Fresh dill or parsley for garnish

Description

A comforting one-pot Greek chicken and lemon rice soup inspired by classic avgolemono, creamy without cream and full of bright citrus flavor.

Ingredients

Scale

1½ lbs boneless chicken thighs or breasts

2 tbsp olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

8 cups chicken broth

¾ cup long-grain white rice

3 large eggs

⅓ cup fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

1 bay leaf

Salt and black pepper to taste

Fresh dill or parsley for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft.

2. Add garlic and cook until fragrant. Add chicken, broth, bay leaf, oregano, salt, and pepper.

3. Bring to a boil, reduce heat, and simmer until chicken is cooked. Remove and shred chicken.

4. Add rice to the pot and cook until tender.

5. Whisk eggs with lemon juice and zest. Temper with hot broth, then slowly stir back into soup.

6. Return shredded chicken to pot and heat gently without boiling. Garnish and serve.

Notes

Do not boil after adding the egg-lemon mixture to prevent curdling.

This soup can be adapted for Instant Pot or crockpot cooking.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Soup
Method: One-Pot
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg