Greek Lemon Chicken Chowder with Orzo

Name: Greek Lemon Chicken Chowder with Orzo
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and patted very dry; 1½ tsp (6 g) kosher salt, divided: 1 tsp for the chicken, remainder to season the finished chowder (adjust to taste); freshly ground black pepper, to taste; 2 tbsp (30 ml) extra-virgin olive oil; 1 large (about 10 oz) (280 g) yellow onion, cut into ½-inch (1.25 cm) dice; 2 medium (100 g) celery ribs, cut into ¼-inch (6 mm) slices; 2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) rounds; 4 cloves (12 g) garlic cloves, finely minced; 3 tbsp (24 g) all-purpose flour; 6 cups (1420 ml) low-sodium chicken broth, warm or room temperature; 1 lb (450 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes; 1 tsp (1 g) dried oregano; 1 leaf (1 g) dried bay leaf; ¾ cup (150 g) dried orzo; 1 cup (240 ml) half-and-half, at room temperature; 3 yolks (55 g) large egg yolks, at room temperature; 6 tbsp (90 ml) fresh lemon juice, from about 2 large lemons, strained; 1 tbsp (6 g) lemon zest, finely grated, from the same lemons; ⅓ cup (15 g) fresh dill, fronds roughly chopped, plus extra sprigs for serving

From the MyKitchenBank Kitchen

A silky, bright chowder inspired by avgolemono: browned chicken thighs, tender potatoes and orzo in a lemony broth enriched with egg yolks and a splash of half-and-half, finished with plenty of fresh dill.

Prep: 30 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 25 min
Makes: About 9 cups (2.1 L), 6 generous bowls

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and patted very dry
1½ tsp (6 g) kosher salt, divided: 1 tsp for the chicken, remainder to season the finished chowder (adjust to taste)
freshly ground black pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
1 large (about 10 oz) (280 g) yellow onion, cut into ½-inch (1.25 cm) dice
2 medium (100 g) celery ribs, cut into ¼-inch (6 mm) slices
2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) rounds
4 cloves (12 g) garlic cloves, finely minced
3 tbsp (24 g) all-purpose flour
6 cups (1420 ml) low-sodium chicken broth, warm or room temperature
1 lb (450 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) cubes
1 tsp (1 g) dried oregano
1 leaf (1 g) dried bay leaf
¾ cup (150 g) dried orzo
1 cup (240 ml) half-and-half, at room temperature
For the lemon-egg liaison
3 yolks (55 g) large egg yolks, at room temperature
6 tbsp (90 ml) fresh lemon juice, from about 2 large lemons, strained
1 tbsp (6 g) lemon zest, finely grated, from the same lemons
⅓ cup (15 g) fresh dill, fronds roughly chopped, plus extra sprigs for serving

Equipment (7)

5½- to 6-quart (5–6 L) heavy-bottomed soup pot or stockpot with a lid
Large mixing bowl or 4-cup (1 L) measuring cup with spout for the yolk mixture
Whisk
Ladle
Two forks or tongs for shredding
Instant-read thermometer
Microplane or fine grater for the zest

Steps

Before you start

Take the egg yolks out of the fridge 20–30 minutes ahead so they are not cold when they meet the hot broth.
Zest the lemons before you juice them; it is nearly impossible the other way around.
Read step 8 first: the egg yolk mixture must be tempered slowly, and the chowder must never boil after the yolks go in.
Have all vegetables diced before you turn on the heat so nothing burns while you chop. This recipe is made entirely on the stovetop; no oven is needed.

1
Prep and season
- Zest the lemons into a small bowl, then juice them and strain out the seeds; set both aside for step 8.
- Dice the onion, celery, carrots and potatoes, and mince the garlic.
- Pat the chicken thighs very dry with paper towels and season all over with 1 teaspoon of the kosher salt and a generous grind of black pepper.
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Ready when: Chicken surface looks dry, not wet or shiny; all vegetables are cut to the sizes listed.
Tip: Keep the potato cubes in a bowl of cold water if prepping ahead, then drain well before using.
2
Sear the chicken
- Heat the olive oil in a 5½- to 6-quart heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
- Add the thighs in a single layer without crowding (work in two batches if needed).
- Cook undisturbed for 4 minutes, then flip and cook 4 minutes more.
- The chicken does not need to be cooked through.
- Move it to a plate.
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Ready when: Both sides are deep golden brown and the thighs release easily from the pot.
Tip: If the thighs stick, give them another 30 seconds; they release once the crust forms.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion, celery and carrots to the same pot with the browned bits and cook, stirring often, for 7 to 8 minutes.
- Use your spoon to scrape up the browned fond as the vegetables release moisture.
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Ready when: Onion is translucent and soft, carrots are slightly tender, and the bottom of the pot is mostly clean.
Tip: If the bits on the bottom start to look dark brown or smell acrid, lower the heat and add a splash of broth.
4
Cook garlic and flour
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour and stir for 1 minute so no dry streaks remain and the raw flour smell fades.
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Ready when: Garlic smells fragrant (not browned) and the vegetables look evenly coated in a pasty layer.
5
Simmer chicken and potatoes
- Gradually pour in the broth while stirring to dissolve the flour with no lumps.
- Add the potatoes, oregano, bay leaf and the browned chicken with any juices from the plate.
- Bring to a boil over high heat, then reduce to medium-low so the surface bubbles gently.
- Partially cover and simmer 15 minutes, stirring once or twice.
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Ready when: A potato cube slides off a knife tip with no resistance and the thickest thigh reads at least 165°F (74°C); 175°F (80°C) is ideal for tender thighs.
Tip: Keep it at a gentle simmer; a hard boil toughens the chicken and breaks up the potatoes.
6
Shred the chicken
- Lift the thighs onto a cutting board or plate and shred into bite-size pieces with two forks, discarding any gristle.
- Leave the pot at a bare simmer while you do this.
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Ready when: Chicken pulls apart easily into pieces about ¾ inch (2 cm) in size.
7
Cook the orzo
- Raise the heat to medium so the broth bubbles gently.
- Stir in the orzo and cook 8 minutes, stirring every 2 minutes to prevent sticking on the bottom.
- Fish out and discard the bay leaf.
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Ready when: Orzo is tender with a slight bite, and the chowder coats the back of a spoon.
Tip: Orzo keeps absorbing liquid as it sits; if the pot looks very thick, thin it with ½ cup (120 ml) hot broth or water later.
8
Temper the yolks
- Turn the heat to low.
- In a large bowl, whisk the egg yolks with the lemon juice and zest until smooth.
- Whisking constantly, add 1 ladleful (about ¾ cup/180 ml) of hot broth from the pot in a very thin stream.
- Repeat with a second ladleful, then a third, until the bowl feels warm to the touch.
- Stir the half-and-half into the pot.
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Ready when: The yolk mixture is pale yellow, smooth and warm, with no scrambled bits.
Tip: Pour slowly and never stop whisking; adding hot liquid quickly will scramble the yolks.
9
Finish the chowder
- Slowly pour the tempered yolk mixture into the pot while stirring.
- Add the shredded chicken.
- Cook over low heat, stirring gently, 2 to 3 minutes until hot and slightly thickened.
- Do not let it boil.
- Stir in the chopped dill and season with the remaining ½ teaspoon salt and more pepper to taste.
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Ready when: Chowder is steaming, creamy and pale golden, reading about 160°F (71°C); no visible bubbling.
Tip: Boiling after the yolks are added can make the chowder curdle. If you see small flecks, remove from heat and whisk vigorously.
10
Rest and serve
- Take the pot off the heat and let it stand 5 minutes so the flavors settle and the chowder thickens slightly.
- Taste and add salt or a little more lemon juice if you want it brighter.
- Ladle into warm bowls and top with dill sprigs and black pepper.
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Ready when: Chowder is thick enough to coat a spoon but still pourable.

Good to know

Tips

Strain the lemon juice and add it only through the yolk mixture; adding it straight to the pot can curdle the dairy.
Dry chicken browns; wet chicken steams. Take the extra minute to pat the thighs dry.
Taste before serving: lemon brightness varies, so add a teaspoon more juice if the chowder tastes flat, or more salt if it tastes dull.
Serve with crusty bread or warm pita to catch the lemony broth.

Make ahead

Make the chowder through step 7 (before adding the half-and-half and the yolk mixture) up to 2 days ahead and refrigerate. Reheat gently to steaming, thin with a little broth if the orzo has thickened it, then complete steps 8–10 just before serving.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended once finished with egg yolks and orzo, as the texture turns grainy. Reheat gently in a pot over low heat, stirring often, with a splash of broth or water to loosen. Do not boil.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Reduce the simmer in step 5 to 12 minutes and cook to 165°F (74°C); breasts dry out faster and are less rich.
dried orzo → long-grain white rice. Use ½ cup (100 g) rinsed rice and simmer 12–14 minutes until tender; it also works gluten-free if you swap the flour for 2 tbsp cornstarch.
half-and-half → whole milk. Slightly lighter but still creamy; warm it first to avoid cooling the pot.
fresh dill → fresh flat-leaf parsley with a little fresh mint. Use the same total volume; the flavor is less distinctly Greek but still fresh.