There is a place in Evanston that my in-laws particularly enjoy going to called Cross-Rhodes, which is a great little hole in the wall Greek joint that has some AMAZING gyro’s, but my mother-in-law will always, and I do mean always, order a bowl of their Lemon Chicken Soup. And I gotta say, their soup is pretty delicious, BUT in the spirit of eating at home a little more, Mama Jo made her own version of the Avgolemono Soup and it was RIGHTEOUS! This is by far my favorite version of the recipe and am VERY excited to share it!
— Cooking Maggie
Mama Jo’s Lemon Chicken & Rice Soup (Avgolemono Soup)
An adaptation from Jo Cooks
Instant Pot Whole Chicken
- 1 Whole Chicken
- 2 teaspoons salt
- 2 teaspoon ground black pepper
- 1 1/2 teaspoons dried thyme
- 1 cup bone broth or chicken stock
Lemon Chicken & Rice Soup
- 1 tablespoon olive oil
- 1 onion chopped
- 1 medium carrot chopped
- 1 celery rib chopped
- 2 garlic cloves, minced
- 3/4 cup rice (1/2 cup if you want less rice, but I like my soup chunky)
- 1 1/2 cups chicken bone broth, plus juices from cooked chicken
- 3 tablespoons lemon juice
- 2 eggs
- 1 cup chicken meat, chopped
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dill
For Instant Pot Chicken
- Place the trivet in the instant pot and pour in the cup of broth/stock.
- Rub seasoning over the top of the chicken and place inside the pressure cooker.
- Place lid on pressure cooker and set high pressure for 6 minutes per pound (7 minutes a pound if a larger/chunky chicken). Roughly 24-28 minutes for a 4lb chicken.
- Release and let chicken sit for 10 minutes.
- Start to pull apart and shred the chicken for the soup. Save your broth for the soup.
For the Soup
- In a cast iron skillet, saute the veggies (onion, carrot, celery) over medium high heat until onions are translucent and browned, about 5 minutes.
- Add in garlic, rice, and bone broth (including the left over broth from the instant pot). Bring to a boil, then reduce to a simmer for 15 minutes until rice is cooked through.
- While the rice is cooking, beat the eggs and lemon juice together.
- Once rice is cooked, stir in chicken, salt, and pepper. Take a ladle of the soup broth and add it to the egg mixture, then pour some of the egg mixture into the soup a little at a time till soup is at desired thickness. If you think the soup needs a little more lemon, add in more juice. You can also add in more broth if it’s all too thick.
- Serve hot with a little dill and warmed bread with butter!