Lemon Chicken Avgolemono (Print Version)
This Greek favorite mixes orzo, juicy chicken, and a rich egg-lemon sauce. Total comfort food for cold days.
# Ingredients:
→ Base
01 -
2 bay leaves
02 -
2-3 cloves garlic, finely chopped
03 -
2-3 celery stalks, diced
04 -
1 medium carrot, diced
05 -
1 medium onion, diced
06 -
1 tablespoon olive oil
→ Main Components
07 -
¾ cup (175g) orzo
08 -
6 cups (1.5 liter) chicken stock
09 -
2 chicken breasts (about 12 oz/350g total)
→ Egg-Lemon Mixture
10 -
Juice of 1 lemon
11 -
2 egg yolks
→ Finishing
12 -
Salt and freshly ground black pepper to taste
13 -
Fresh dill
# Steps:
01 -
Toss in some dill, taste it, add salt and pepper, and throw on more dill if you want. Done!
02 -
Mix up egg yolks and lemon juice with a whisk. Gently add some hot soup to this, then slowly pour the mixture into your pot. Let it hang out for 5 more minutes
03 -
Put orzo in the pot, cook it for 10 minutes. While it cooks, pull the chicken apart with forks and pop it back in
04 -
Bring everything to a bubbling boil, turn it way down, cover with a lid, and let it chill out for 15 minutes. Scoop out the chicken and fish out the bay leaves
05 -
Drop the garlic in first, stir for 1 minute, then go in with bay leaves, chicken, and your chicken stock
06 -
Pour olive oil into a big pot, then cook onion, carrot, and celery for about 8-10 minutes until they get soft
# Helpful Notes:
01 -
Feels like a Greek grandma gave you a hug
02 -
Take your time when adding hot soup to eggs so you don’t end up with scrambled eggs