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