Greek Lemon Chicken Soup

A creamy and comforting pressure cooker soup with shredded chicken, orzo pasta, lemon, eggs, and dill. A family-friendly bowl of flavor made fast.

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Mediterranean

Servings 4 servings

Calories 310 kcal

Equipment

1 Pressure cooker

Ingredients

Main ingredients

1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
8 cups chicken broth
1 cup cooked chicken shredded
½ cup orzo pasta
2 eggs
¼ cup fresh lemon juice
2 tablespoons fresh dill chopped

Instructions

Heat olive oil in the cooker on medium. Sauté onion and garlic for about 5 minutes until softened.
Add chicken broth and bring to a boil. Stir in orzo pasta and cook for 8-10 minutes.
Add shredded chicken and reduce heat to keep warm without boiling.
In a separate bowl, beat eggs and lemon juice together.
Temper the egg mixture by slowly ladling in hot soup broth while whisking constantly.
Stir the tempered egg mixture into the soup and heat gently until creamy and slightly thickened.
Season with salt and pepper to taste and garnish with fresh dill before serving.

Notes

Use fresh dill for best flavor. Don’t let the soup boil after adding eggs to maintain creaminess. Store leftovers refrigerated up to 4 days or freeze up to 2 months.