Chicken Lemon Rice Soup

I remember attempting a Chicken Lemon Rice soup in a crockpot during graduate school and expecting it to taste like how it does at the Greek restaurants, and it was such a major fail.

This recipe however, is not a fail. In fact, it’s quickly become one of my favorites to make as another quick comfort food alternative to Chicken Noodle.

This recipe is slightly modified from the original by 365daysofcrockpot.com

You will need a 6 quart Instant Pot or pressure cooker.

To make Chicken Lemon Rice Soup, you will need…

• 1 tablespoon olive oil

• 1 white onion, diced

• 1 cup diced carrots

• 1 cup diced celery

• 6 cups chicken broth, or 6 cups water + 2 tablespoons Better Than Bouillon

• 3/4 cup long grain white rice

• 1 teaspoon salt

• 1 teaspoon fresh ground pepper

• 1 1/2 lbs. chicken breasts. I suggest cutting each breast into two pieces so they cook faster.

• 2 tablespoons butter, melted

• 2 tablespoons all purpose flour

• 1/4 cup lemon juice

• 2 eggs

• 1 tablespoon fresh dill

• Crumbled feta for serving

Press “saute” on the Instant pot and as it is warming up, dice onion, carrots, and celery. Season chicken with salt and pepper. Add onion to instant pot and cook until onion begins to soften. Add carrots, celery, chicken broth or water and chicken bouillon, rice and chicken. Press “cancel” and place top on Instant pot. Make sure the valve is sealed and set the “pressure cook” to 10 minutes. Allow natural release for 10 minutes.

Remove chicken pieces and let rest on a cutting board.

Whisk melted butter and flour in a small bowl. Slowly add soup broth 1 tablespoon at a time, whisking thoroughly to incorporate. After adding 2-3 tablespoons, Mix into soup. This will help thicken the soup.

Shred the chicken and add back to soup.

Add the lemon juice, stir.

In a small bowl, whisk eggs until frothy. Add soup broth, 1 ladle at a time, to slowly warm the eggs. Once you’ve added a couple ladles and the eggs are warm, add back to the soup and mix.

Finish with adding fresh dill.

Serve with crumbled feta and extra fresh ground pepper.

---

Chicken Lemon Rice Soup

Prep Time- 10 minutes

Cook Time- 20 minutes

• 1 tablespoon olive oil
• 1 white onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 6 cups chicken broth, or 6 cups water + 2 tablespoons Better Than Bouillon
• 3/4 cup long grain white rice
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1 1/2 lbs. chicken breasts, cut in half
• 2 tablespoons butter, melted
• 2 tablespoons all purpose flour
• 1/4 cup lemon juice
• 2 eggs
• 1 tablespoon fresh dill
• Crumbled feta for serving

1. Press “saute” on the Instant pot and as it is warming up, diced onion, carrots, and celery. Season chicken with salt and pepper. Add onion to the instant pot and cook until onion begins to soften. Add carrots, celery, chicken broth or water and bouillon, rice, and chicken. Press “cancel” and place top on Instant pot. Make sure the valve is sealed and set the “pressure cook” to 10 minutes. Allow natural release for 10 minutes.
2. Remove chicken pieces and let rest on a cutting board.
3. In a small bowl, whisk melted butter and flour. Slowly add soup broth 1 tablespoon at a time, whisking thoroughly to incorporate. After adding 2-3 tablespoons, mix into soup to begin thickening.
4. Shred the chicken and add back to soup. Add the lemon juice, stir.
5. In a small bowl, whisk eggs until frothy. Add soup broth, 1 ladle at a time, to slowly warm the eggs. Once you’ve added a couple ladles and the eggs are warm, add back to the soup and mix. Finish with adding fresh dill.
6. Serve with crumbled feta and extra fresh ground pepper.