Avgolemono
Directions
- 1Season your chicken and sear it in a pot with a bit of oil until browned.
- 2Season your chicken and sear it in a pot with a bit of oil until browned.
- 3Season your chicken and sear it in a pot with a bit of oil until browned.
- 4Once golden, set the chicken aside for later.
- 5Once golden, set the chicken aside for later.
- 6Once golden, set the chicken aside for later.
- 7In the same pot, sauté diced onion.
- 8In the same pot, sauté diced onion.
- 9In the same pot, sauté diced onion.
- 10Sauté diced celery and carrot until fragrant, then add Italian seasoning.
- 11Sauté diced celery and carrot until fragrant, then add Italian seasoning.
- 12Sauté diced celery and carrot until fragrant, then add Italian seasoning.
- 13Add chicken broth to the pot.
- 14Add chicken broth to the pot.
- 15Add chicken broth to the pot.
- 16Return the chicken to the pot and set it to a gentle simmer for 45 minutes, or until tender.
- 17Return the chicken to the pot and set it to a gentle simmer for 45 minutes, or until tender.
- 18Return the chicken to the pot and set it to a gentle simmer for 45 minutes, or until tender.
- 19Once done, shred the chicken and add it back to the soup.
- 20Once done, shred the chicken and add it back to the soup.
- 21Once done, shred the chicken and add it back to the soup.
- 22Add the orzo pasta and let it cook in the broth for 8–10 minutes.
- 23Add the orzo pasta and let it cook in the broth for 8–10 minutes.
- 24Add the orzo pasta and let it cook in the broth for 8–10 minutes.
- 25Meanwhile, prepare the avgolemono mixture. In a separate bowl, whisk together eggs, lemon juice, and lemon zest.
- 26Meanwhile, prepare the avgolemono mixture. In a separate bowl, whisk together eggs, lemon juice, and lemon zest.
- 27Meanwhile, prepare the avgolemono mixture. In a separate bowl, whisk together eggs, lemon juice, and lemon zest.
- 28To temper, pour in a thin stream a bit of hot soup while whisking constantly. This will prevent the eggs from scrambling.
- 29To temper, pour in a thin stream a bit of hot soup while whisking constantly. This will prevent the eggs from scrambling.
- 30To temper, pour in a thin stream a bit of hot soup while whisking constantly. This will prevent the eggs from scrambling.
- 31Once tempered, gently stir the avgolemono mixture back into the pot.
- 32Once tempered, gently stir the avgolemono mixture back into the pot.
- 33Once tempered, gently stir the avgolemono mixture back into the pot.
- 34Serve your soup hot, garnished with fresh dill/parsley and a drizzle of olive oil.
- 35Serve your soup hot, garnished with fresh dill/parsley and a drizzle of olive oil.
- 36Serve your soup hot, garnished with fresh dill/parsley and a drizzle of olive oil.
Ingredients
- 5 pieces chicken thigh bone in
- 5 pieces chicken thigh bone in
- 5 pieces chicken thigh bone in
- olive oil
- olive oil
- olive oil
- 1 tbsp Italian seasoning
- 1 tbsp Italian seasoning
- 1 tbsp Italian seasoning
- 1 whole onion
- 1 whole onion
- 1 whole onion
- 5 pieces garlic cloves
- 5 pieces garlic cloves
- 5 pieces garlic cloves
- 0.75 cup celery
- 0.75 cup celery
- 0.75 cup celery
- 1 piece carrot
- 1 piece carrot
- 1 piece carrot
- chicken broth
- chicken broth
- chicken broth
- 0.75 cup orzo pasta
- 0.75 cup orzo pasta
- 0.75 cup orzo pasta
- bay leaves
- bay leaves
- bay leaves
- salt
- salt
- salt
- pepper
- pepper
- pepper
- 4 pieces eggs
- 4 pieces eggs
- 4 pieces eggs
- 2 lemons lemon juice
- 2 lemons lemon juice
- 2 lemons lemon juice
- lemon zest
- lemon zest
- lemon zest
- dill
- dill
- dill
- parsley
- parsley
- parsley
Equipment
potknifecutting boardtongswooden spoonbowlwhiskladle
Tips
- To temper the avgolemono mixture, pour in a thin stream a bit of hot soup while whisking constantly. This will prevent the eggs from scrambling.