InstantPot Greek-Style Lemon Chicken Soup

Carissa Stanton aka @broccyourbody runs a beautiful food blog that I love to visit regularly. Not only are her recipes delicious, but they are also wonderfully healthy.

Carissa's an advocate for fitness and healthy eating, and from the time she was a young girl, she had a passion for cooking. "I've been in love with food for as long as I can remember," she shares on her blog.

After graduating from San Diego State with a degree in Kinesiology, she vowed to make a difference in the lives of others and she's doing a wonderful job.

If you're looking for a hearty soup to enjoy with your family as the winter creeps in (or really any moment in time), I highly suggest trying this InstantPot Greek-Style Lemon Chicken Soup.

Serves: 6

Ingredients

• 2 chicken breasts
• 1/2 white onion diced
• 1 carrot diced
• 4 cloves garlic crushed/diced
• 2 cups cauliflower rice or 1 cup uncooked orzo
• 2-3 tbsp fresh dill and parsley (+ more to serve)
• 3 egg yolks
• 3 lemons
• 2 tbsp olive oil (+ more to serve)
• 6 cups chicken broth
• 1 tsp salt & pepper (+ more to taste)

Instructions

1. Sauté white onion, carrot, and garlic in 2 tbsp olive oil over medium heat (or the saute setting in your InstantPot). After about 5 minutes, add cauliflower rice or uncooked orzo.
2. Make space for the chicken breasts and sear for 2-3 minutes on each side. Add the chicken broth, fresh dill and parsley, and salt & pepper. Pressure cook for 10 min in your InstantPot or bring to a simmer and cook covered for 45-1 hour in a regular soup pot.
3. Once the soup is done and the chicken is cooked through, set aside 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add them to the soup.
4. Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.
5. Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil.