Raddad Cooks Easy Avgolemono Soup Recipe: Homemade Greek lemon and chicken soup from scratch

Start by cooking a whole chicken in the Instant Pot for broth.

Place the whole chicken into the Instant Pot without rinsing it.

Add enough water to cover the chicken, about 8 cups.

Seal the Instant Pot and cook on high pressure for 45 minutes.

After 45 minutes, release the pressure and check the chicken.

Add 2 bay leaves and 1/2 teaspoon of Italian seasoning to the pot.

Seal the Instant Pot again and cook for an additional 30 minutes.

Once done, carefully remove the chicken and strain the broth into a separate pot.

Reduce the broth on the stove until you have about 1.5 quarts (6 cups).

While the broth is reducing, cook the rice in the Instant Pot with 2 cups of water for 10 minutes.

Prepare the lemons by juicing them to get 3/4 cup of lemon juice.

Separate the egg yolks from the whites, using two bowls for this process.

Blend the egg yolks with the lemon juice using an immersion blender.

Add 1 cup of cooked rice to the lemon and egg yolk mixture.

Add 1 cup of the broth to the mixture and blend until frothy.

Turn off the heat on the stove and slowly pour the emulsification into the broth while whisking.

Equipment Needed

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