Avgolemono literally means egg-lemon, which is exactly what this soup is. A creamy, lemony, soup that is surprisingly dairy free. After talking with a large group of Greeks I have learned that both orzo and rice are authentic. From there it's pretty basic, you can add veggies is you want, but really it's a simple recipe. You just need the broth mixed with the lemon and egg. If you want a more pronounced lemon flavor add a little lemon zest at the end.
2 bone-on chicken breast
Drizzle olive oil
6 c. water
1 Tbsp. chicken bouillon powder
3 - 4 Tbsp. lemon juice
1/4 c. rice
Fresh Parsley, chopped
In an instant pot use the saute setting and add the olive oil. Sprinkle both chicken breasts with salt, when hot ad both chicken breasts, skin side down. Brown on both sides and add the water, chicken bouillon, and rice.
Secure the lid and cook on high pressure for 12 minutes. Quick release and remove the lid. Remove both chicken breasts and set aside.
Return the pot to the saute setting, taste the broth for seasoning and add more salt and pepper as needed. Whisk together the eggs and the lemon juice. Add a ladle of the hot liquid to the egg mixture while whisking. Add a second ladle, keep whisking, and then return all the liquid to the pot while still whisking. Immediately remove the pot from the base to slow the cooking.
Shred the chicken and add to the soup. Serve immediately with chopped parsley.