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Avgolemono Soup

Highlights

Serves 4-6.
Prep Time 2 min
Saute Time 5 min
Pressure Building Time 10-15 min
Pressure Cook Time 5 min
Natural Release Time 0 min
Total Time 25 min

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.

Process

  • 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 low setting
  • 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.

Storage

TBD

Feedback

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.

References