Directions
- 1Sauté chicken until lightly browned in olive oil. Add diced onion and bite-size carrots, sauté for 5 minutes.
- 2In pressure cooker/instant pot, add water, salt, pepper, and chicken bouillon (optional). Cook for 15 minutes; in a regular pot, cook for 30-40 minutes covered.
- 3Uncover, add rice, and cover again. Cook in medium heat for 15 more minutes in a pressure cooker or 20-30 minutes in a regular pot. For creamier rice, cook longer and add more water.
- 4Make avgolemono: In a bowl, whisk 2 eggs until doubled. Add lemon juice and 3 ladles of soup broth while whisking.
- 5Add avgolemono, lemon zest, and mashed garlic to the soup. Mix well and let rest for 10 minutes before serving with grilled bread.
Ingredients
- 2 lb chicken
- 0.5 cup rice for soup
- 2.5 lt water for pressure cooker/instant pot
- 3.5 lt water for regular pot
- 1 unit big onion
- 2 unit carrots
- 0 olive oil
- 0 salt
- 0 pepper
- 0 chicken bouillon
- 2 unit eggs
- 2 whole lemons lemon juice
- 0 lemon zest
- 2 unit garlic cloves
- 0 olive oil for garnish
Equipment
pressure cooker/instant potknifecutting boardwooden spoonladlegratergarlic pressimmersion blenderlemon juicer
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