Avgolemono Soup
Servings
4
Source: The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results
Jump to Instructions ↓Ingredients
- 6 cups chicken broth
- 1 cup uncooked orzo
- 3 large eggs
- Juice of 2 lemons
- Crumbled feta cheese, for topping (optional)
- Shredded chicken, for topping (optional)
Note: Use real lemons. The fresher taste is totally worth it.
Instructions
- Place chicken broth and orzo in the pot
- Pressure cook on high for 5 minutes
- Meanwhile, combine eggs and lemon juice in a bowl until totally combined
- Quick release when done
- Hit saute on
lowsetting - Take a cup of cooked broth and slowly pour into the lemon-egg mixture and stil until totally combined
- Slowly pour lemon-egg-broth mixture in the pot and stir for good 3 minutes, until the mixture looks creamy.
- Top off with crumbled feta cheese, if desired
- Also top off with a thin slice of lemon, if desired
- Toss in some shredded rotisserie chicken right before serving, if desired
Note: Trust the process. It may look too watery, but the soup becomes thicker over time.
Notes
This one came out to be ok. Not bad, and not too good either that I am excited about. I'll have to play around the recipe to adjust to my taste a bit. More updates to come soon.
Storage
- Up to 4 days refrigerated. The soup thickens as it sits — thin with a splash of broth when reheating. Do not freeze (egg-lemon emulsion breaks).
Variations
- Chicken vs vegetarian — Use vegetable broth and skip the chicken for a vegetarian version; the egg-lemon base still makes it rich.
- Orzo instead of rice — Substitute orzo for rice; same ratio, slightly shorter cook time.
Added Aug 27, 2026 · Updated Aug 27, 2026