Avgolemono
Directions
- 1Season your chicken with salt and pepper.
- 2Sear the chicken thighs in a pot with olive oil until browned.
- 3Set the browned chicken aside.
- 4Dice the onion.
- 5Sauté the diced onion in the same pot until fragrant.
- 6Dice the celery.
- 7Add the diced celery to the pot.
- 8Add the diced carrot to the pot.
- 9Add Italian seasoning to the vegetables.
- 10Pour chicken stock into the pot.
- 11Return the chicken to the pot.
- 12Add bay leaves to the pot.
- 13Cover the pot and let it simmer for 45 minutes, or until the chicken is tender.
- 14Remove the cooked chicken from the pot.
- 15Shred the chicken.
- 16Add the shredded chicken back to the soup.
- 17Add orzo pasta to the soup and cook for 8-10 minutes.
- 18Crack eggs into a separate bowl.
- 19Add lemon zest to the eggs.
- 20Add lemon juice to the eggs.
- 21Whisk the eggs, lemon zest, and lemon juice together.
- 22Temper the avgolemono mixture by gradually adding reserved hot broth from the soup while whisking constantly.
- 23Pour the tempered avgolemono mixture back into the pot with the soup while whisking.
- 24Stir the soup until well combined and creamy.
- 25Serve the soup hot.
- 26Garnish with a drizzle of olive oil.
- 27Garnish with fresh dill and parsley.
Ingredients
- 8 chicken thigh bone in
- Olive oil
- 1 tbsp Italian seasoning
- 1 whole onion, diced
- 10 garlic cloves, minced
- 0.75 cup celery, diced
- 1 carrot, diced
- Chicken broth
- 0.75 cup orzo pasta
- Bay leaves
- Salt
- pepper
- 4 eggs
- 3 lemon juice
- lemon zest
- reserved broth from the Avgolemono Soup
- dill
- parsley
Equipment
bowlcast iron pantongschopping boardknifewooden spoonlidwhiskladle
Tips
- To prevent the eggs from scrambling when adding the avgolemono mixture to the soup, temper the mixture by pouring a thin stream of hot soup into it while whisking constantly.
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