Avgolemono

55m
Serves 1
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Directions

  1. 1Season chicken and sear it in a pot with a bit of olive oil until browned. Set the chicken aside.
  2. 2Chop the onion and add it to the pan with the remaining oil from the chicken.
  3. 3Saute the chopped onion until fragrant.
  4. 4Chop the celery and add it to the pan.
  5. 5Add carrots to the pan.
  6. 6Add Italian seasoning to the vegetables.
  7. 7Add chicken stock to the pot.
  8. 8Return the chicken to the pot and set it to a gentle simmer, covered, for 45 minutes, or until tender.
  9. 9Remove the cooked chicken from the pot.
  10. 10Shred the chicken.
  11. 11Add the shredded chicken back to the soup.
  12. 12Add orzo pasta to the soup and let it cook for 8-10 minutes.
  13. 13Meanwhile, prepare the avgolemono mixture. Whisk together eggs and add lemon juice/zest.
  14. 14Temper the avgolemono mixture by pouring in a thin stream of hot soup while whisking constantly.
  15. 15Gently stir the tempered avgolemono mixture back into the pot.
  16. 16Serve the soup hot in a bowl.
  17. 17Garnish with a drizzle of olive oil, fresh dill, and parsley.

Ingredients

  • 5 pieces chicken thigh bone in
  • 8 pieces chicken thigh bone in
  • Olive oil
  • 1 tbsp Italian seasoning
  • 1 whole onion, diced
  • 5 pieces garlic cloves, minced
  • 10 pieces garlic cloves, minced
  • 0.75 cup celery, diced
  • 1 piece carrot, diced
  • Chicken broth
  • 0.75 cup orzo pasta
  • Bay leaves
  • Salt
  • pepper
  • 4 pieces eggs
  • 2 lemons lemon juice
  • 3 lemons lemon juice
  • lemon zest
  • reserved broth from the Avgolemono Soup
  • fresh dill
  • fresh parsley

Equipment

potskilletchopping boardknifetongswooden spatulagraterbowlwhisk

Tips

  • When tempering the avgolemono mixture, pour in a thin stream of hot soup while whisking constantly to prevent the eggs from scrambling.

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