Greek Lemon Chicken Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable than breasts.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a protein-rich alternative, while barley is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill retains flavor, while parsley is often less costly.

Dice the carrots, celery and onion.

Peel and cut the potatoes into 1" cubes.

Zest two lemons before squeezing them for 1/4 cup lemon juice.

Turn the Instant Pot on sauté and add the ghee to the pot.

Once the butter has fully melted add the onions, celery, and carrots to the pot.

Sauté the veggies for 4 minutes, tossing frequently.

Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute.

Turn the Instant Pot off sauté.

Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot.

Give the soup a gentle stir and close the lid of the Instant Pot.

Set the vent to sealing and set the Instant Pot to manual high pressure for 15 minutes.

Let the Instant Pot come to pressure and then cook for 15 minutes.

Once the Instant Pot beeps, manually release the pressure and remove the lid.

Remove the chicken breasts and shred with two forks.

Add the shredded chicken back to pot with the lemon zest and stir to combine.

Serve the soup with fresh lemon and dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens