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.