When it comes to soup, the most requested one in our house usually involves chicken, rice and lemon. There are so many variations I’ve made using this combination of ingredients but I think we’ve found one we’re going to stick to from now on. This Lemon Chicken & Rice Soup is full of flavor and so easy to make in the Instant Pot. And with only a few pantry staples, it’s a soup you can make any time…
This soup brings together chicken, rice and lemon with a slightly creamy broth. In fact, it’s very much like the Greek avgolemono (egg & lemon) soup. The addition of egg yolks adds a nice richness to the soup, almost velvety in texture. Feel free to switch things up by adding your choice of other vegetables aside from carrots (peas would be a nice choice).
2 boneless, skinless chicken breasts, diced in bite sized pieces
salt & pepper to taste
2 tablespoons vegetable oil
1 onion, minced
1 medium carrot, diced
6 cups low sodium chicken broth
1/2 teaspoon dried thyme
3/4 cup long grain rice, cooked
4 large egg yolks
juice of 1 lemon
2 tablespoons minced fresh parsley
In your Instant Pot:
Plug in the IP with insert set in place.
Season chicken with salt and pepper or to your tastes.
Add the chicken to the IP and saute until opaque.
Add the carrots, thyme, and rice, stir to combine.
Add the broth and bring to a boil, scraping up any browned bits from the bottom.
Press MANUAL and adjust the time to 3 minutes on HIGH pressure.
Once at pressure, the display will reflect 53(the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Season with salt and pepper to taste and serve with a garnish of fresh parsley.
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