Avgolemono Soup
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Ingredients
  • 6cups chicken stock
  • 1/2heaping cup Arborio rice
  • 2 lemonsjuiced
  • 2large eggs
  • 2cups chickencooked and shredded (left over from making stock works well)
  • 2tablespoons herb blendwith dill in it, or a few tablespoons of fresh dill
  • handful Italian parsleyfresh, finely chopped
Instructions
  1. Put the chicken stock and rice in the pot and cook on Manual at High Pressure for 7 minutes. If you want to speed up the time it takes to come to pressure, bring the contents of the Instant Pot to a boil using the sauté feature before closing up the lid and setting your 7 minutes on the Manual setting.
  2. When the time is up, quick release. Open the lid, throw in the chicken and the herbs.
  3. Meanwhile, beat the eggs with the lemon juice until frothy in a medium sized bowl.
  4. Add a pinch of kosher salt and few grinds of black pepper.
  5. Slowly start to pour about 2 cups of the chicken stock into the eggs/lemon, whisking the entire time to avoid getting scrambled egg.
  6. When the broth is incorporated into the egg/lemon, pour it back into the soup.
  7. Once the egg is in, don’t let it boil again, just keep it hot. The soup will turn a creamy white. Taste for salt and add a pinch if it needs it.
  8. Throw in some fresh, chopped parsley right before you serve it. Enjoy!