Description
Greek lemon chicken soup is made with tender chicken, fresh vegetables, Greek herbs and a hint of lemon. This comforting and healthy soup will hit the spot any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 cup chopped carrots (2–3 medium carrots)
- 1/2 cup chopped celery (about 2 stalks)
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 lb boneless skinless chicken breast (about two 6–8 oz breasts)
- 5 1/2 cups low sodium chicken broth
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 2 bay leaves
- 5 sprigs fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1 teaspoon salt
- 1 cup short grain rice
- Parsley, to garnish
Instructions
1. Set the Instant Pot to sauté mode and add the olive oil. When hot, add the onion, carrots, and celery. Cook until softened, 3–4 minutes.
2. Add the garlic and cook for 1–2 minutes, stirring frequently.
3. Season the chicken breast with salt and pepper. Push veggies to one side and sear the chicken for a few minutes on each side until lightly browned.
4. Cancel sauté mode. Add chicken broth, lemon juice, bay leaves, thyme, dill, oregano, salt, and rice. Stir to combine.
5. Close the lid and set the valve to sealing. Pressure cook on high for 7 minutes. Let the pot come to pressure (10–15 minutes).
6. Once the timer ends, allow a natural pressure release for 5 minutes, then switch to venting to release remaining pressure.
7. Open the lid, discard the bay leaves, and remove the chicken. Shred the chicken, then return it to the soup and stir.
8. Serve hot, garnished with chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Reheat gently on the stove or in the microwave. The rice may absorb liquid as it sits, so add extra broth if needed.
Fresh lemon juice is best for the bright flavor. Use short grain rice for a creamy, starchy texture.