Serves 1
Directions
- 1Season chicken thighs with salt.
- 2Sear chicken thighs in a cast iron pan until golden brown.
- 3Remove chicken thighs from the pan and set aside.
- 4Dice one onion and add it to the pan with chicken drippings.
- 5Dice celery and carrots.
- 6Add celery and carrots to the pan with the onions.
- 7Add Italian seasoning to the vegetables.
- 8Pour chicken stock into the pan.
- 9Return the seared chicken thighs to the pan.
- 10Cover and cook until chicken is tender.
- 11Remove chicken from the pot and shred it.
- 12Return shredded chicken to the pot.
- 13Add orzo pasta to the soup.
- 14Crack 3 eggs into a bowl.
- 15Zest a lemon into the eggs.
- 16Whisk the eggs and lemon zest.
- 17Gradually whisk in reserved broth from the soup to temper the eggs.
- 18Pour the egg-lemon mixture into the soup while whisking constantly.
- 19Ladle the Avgolemono soup into a bowl.
- 20Drizzle with olive oil.
- 21Garnish with fresh dill and parsley.
Ingredients
- 9 chicken thighs
- salt
- 1 onion
- 1 handful celery
- 1 handful carrot
- Italian seasoning
- chicken stock
- 3 eggs
- lemon zest
- reserved broth
- Orzo pasta
- olive oil
- dill
- parsley
Equipment
cutting boardcast iron panbowltongsknifeladlewhiskgrater
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