Avgolemono

1h
Serves 1
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Directions

  1. 1Season your chicken and sear it in a pot with a bit of oil until browned.
  2. 2Once golden, set the chicken aside for later.
  3. 3In the same pot, sauté diced onion.
  4. 4Sauté diced celery and carrot until fragrant, then add Italian seasoning.
  5. 5Add chicken broth to the pot.
  6. 6Return the chicken to the pot and set it to a gentle simmer for 45 minutes, or until tender.
  7. 7Once done, shred the chicken and add it back to the soup.
  8. 8Add the orzo pasta and let it cook in the broth for 8–10 minutes.
  9. 9Meanwhile, prepare the avgolemono mixture. In a separate bowl, whisk together eggs, lemon juice, and lemon zest.
  10. 10To temper, pour in a thin stream a bit of hot soup while whisking constantly. This will prevent the eggs from scrambling.
  11. 11Once tempered, gently stir the avgolemono mixture back into the pot.
  12. 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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