Greek Lemon Chicken (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 medium onion, chopped up.
03 -
1 medium carrot, small pieces.
04 -
2-3 celery stalks, diced.
05 -
2-3 garlic cloves, minced.
06 -
2 bay leaves.
07 -
12 ounces chicken breasts.
08 -
6 cups chicken broth.
09 -
3/4 cup orzo.
10 -
Juice from one lemon.
11 -
2 egg yolks.
12 -
A handful of fresh dill.
13 -
Salt and black pepper to your liking.
# Instructions:
01 -
Heat oil, cook celery, onion, and carrot gently for 8-10 minutes until tender. Toss in garlic for the last minute.
02 -
Drop in the chicken, stock, and bay leaves. Bring it to a boil, then lower the heat and cover it to simmer for about 15 minutes.
03 -
Take out the chicken and bay leaves. Let the orzo pasta cook for 10 minutes. While that's happening, shred the chicken and toss it back into the pot.
04 -
Mix egg yolks with lemon juice. Add some warm broth slowly to the mix, stir well, and pour it back into the soup. Keep cooking for 5 minutes.
05 -
Mix in fresh dill, adjust with salt and pepper, and serve with extra dill on top if you'd like.
# Notes:
01 -
Warm the eggs slowly in broth to keep them smooth.
02 -
Tastes best when eaten right away.
03 -
Rotisserie chicken works too.