What is your favourite chicken soup recipe? Avgolemono soup, or Kotosoupa avgolemono, is probably the most popular chicken soup recipe in Greece. It is a simple soup made with eggs and lemon and is rich in flavour and nutrients. Buying a whole chicken is often more affordable than buying cleaned cuts of meat, and a whole chicken gives you vital health properties from the bones, fat, and collagen. It’s very easy to make in the Instant Pot. Try it and you will love it!
For the full recipe, please visit: https://athenapot.com/instant-pot-greek-avgolemono-soup-recipe-greek-chicken-egg-lemon-soup/
And for more Greek classics, please visit: https://athenapot.com/
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Let’s make Greek aggo lemono soup in the Instant Pot. This soup is a perfect blend of tender chicken, flavorful broth, and a tangy velvety sauce made with eggs and lemon. It tastes like a warm hug on a cold day. First, we start by placing onion, carrots, salt, pepper, a bouan cube, and rice in the liner of the Instant Pot. Then, we put the chicken, which is cut in a few pieces, in a basket on top. Add warm water. Close the lid. Seal the valve and set the manual pressure cook time for 10 minutes. It takes about 20 minutes for it to come to pressure. After it cooks, let it do a full natural pressure release. Don’t rush this soup. You want it to become really flavorful. Once it’s done, remove the lid and carefully remove the basket with the chicken and put it in a large bowl to let it cool. Next, crack room temperature eggs in a bowl and add fresh lemon juice and cornstarch. Whisk it well. Slowly add a small ladle of soup broth into the egg lemon mixture and whisk vigorously. Continue doing this slowly in increments until the mixture is hot and not warm. Very slowly pour this back into the pot and continue mixing. Combining the egg lemon mixture requires patience and precision. Don’t rush it. If you pour directly into the pot without heating it up first, you’re going to have scrambled eggs. Press the sauté button and bring it to a slow boil for approximately 1 to two minutes to thicken the soup. And then turn it off or set it back to keep warm. Grate the chicken meat from the skin, fat, bones, and cartilage, trying to keep the chicken in larger pieces. And put the meat back into the soup. Gently stir to combine. And now it’s ready. Serve with an extra squeeze of lemon and some nice crusty bread to scoop up the soupy goodness. M, it’s so nourishing. It soothes the soul. Try it and you’ll love it. Smile and enjoy.
Dining and Cooking