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