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 ounce 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 then add the olive oil. When it’s hot and shimmering, add the onion, carrots, and celery and cook until softened, 3–4 minutes. Add the garlic and cook, stirring frequently, for 1–2 minutes.
2. While the veggies are cooking, season the chicken breast on both sides with salt and pepper. Push the veggies to one side and add the chicken breast to the pot and sear on each side for a few minutes until lightly golden brown. It doesn’t have to be cooked all the way through. Stir the veggies periodically while the chicken sears.
3. Cancel sauté mode then add the chicken broth, lemon juice, bay leaves, thyme, dill, oregano, salt, and rice to the Instant Pot. Stir to combine so the chicken is submerged in the liquid. Close the lid and set the vent to sealing. Pressure cook on high for 7 minutes. It will take 10–15 minutes to come to pressure.
4. When the timer is done, let it naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.
5. Open the lid and remove the bay leaves. Remove the chicken breast, shred it, then return it to the soup and stir.
6. Serve immediately and garnish with chopped parsley.
Notes
Storage instructions:
Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Place in an airtight container and freeze for up to 3 months.
Reheating instructions:
Allow to thaw overnight in the fridge, then reheat on the stove or in the microwave. The rice may absorb more moisture as it sits, so add more chicken broth to thin it out if needed.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Greek
Nutrition
- Serving Size: 2 cups
- Calories: 234
- Sugar: 4.4g
- Sodium: 913mg
- Fat: 6.6g
- Carbohydrates: 36.8g
- Fiber: 3g
- Protein: 8.7g
- Cholesterol: 3.4mg
Keywords: Instant Pot, Greek, chicken soup, lemon, healthy, comforting