Directions
- 1Season your chicken.
- 2Sear the chicken in a pot with a bit of oil until browned, then set aside.
- 3Sauté the diced onion in the same pot.
- 4Sauté the diced celery.
- 5Add the diced carrot.
- 6Add Italian seasoning.
- 7Add chicken stock.
- 8Return the chicken to the pot and let it simmer for 45 minutes until tender.
- 9Remove chicken from the pot.
- 10Shred the chicken.
- 11Return the shredded chicken to the soup.
- 12Add orzo pasta and cook for 8-10 minutes.
- 13Whisk eggs, lemon juice, and lemon zest in a separate bowl.
- 14Temper the egg mixture by slowly whisking in some hot broth from the soup.
- 15Gently stir the tempered avgolemono mixture back into the pot.
- 16Serve the soup into a bowl.
- 17Garnish with fresh olive oil.
- 18Garnish with fresh dill and parsley.
Ingredients
- 8 chicken thigh bone in
- Olive oil
- 1 tbsp Italian seasoning
- 1 whole onion
- 10 garlic cloves
- 0.75 cup celery
- 1 carrot
- Chicken broth
- 0.75 cup orzo pasta
- Salt
- pepper
- 4 eggs
- 3 lemons
- reserved broth from the Avgolemono Soup
- dill and parsley
Equipment
pottongscutting boardknifepanwooden spatulabowlwhiskladle
Tips
- To temper the avgolemono mixture, pour in a thin stream a bit of hot soup while whisking constantly to prevent the eggs from scrambling.
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