Description
A vibrant and hearty Greek Lemon Chicken Soup made with chicken, rice, and bright lemon flavors.
Ingredients
Scale
- 2 tbsp butter
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 large yellow onion
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup lemon juice
- 4 cups chicken broth
- 2 cups water
- 6 medium golden potatoes, cut into even chunks
- 2 boneless skinless chicken breasts
- Zest from 2 lemons
Instructions
- Turn Instant Pot to Sauté, add 2 tbsp butter, then add chopped celery, carrots, and the chopped yellow onion. Sauté until the onion is translucent.
- Stir in dried oregano, dill, garlic powder, salt, and pepper, cook for 30 seconds until fragrant.
- Add the chopped potatoes, pour in chicken broth and water, nestle in the chicken breasts.
- Seal the lid and set to Manual or Pressure Cook on high for 10 minutes.
- Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in lemon juice and zest, taste, and adjust salt or pepper.
Notes
For best results, use uniformly cut potatoes and avoid overcooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Braising
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg