Avgolemono

Steps

1. 1Sear the chicken

   Start by seasoning your chicken and searing it in a pot with a bit of oil until browned. Once golden, set the chicken aside for later.

   Chicken thighOlive oilSaltBlack pepper
2. 2Sauté the vegetables

   In the same pot, sauté your vegetables until fragrant, then add Italian seasoning. Add your chicken broth.

   Italian seasoningOnionGarlicCeleryCarrotChicken stock
3. 3Simmer and shred chicken45 min

   Return the chicken to the pot and set it to a gentle simmer for 45 minutes, or until tender. Once done, shred the chicken and add back to the soup.

   Chicken thigh
4. 4Cook the orzo9 min

   Add the orzo pasta and let it cook in the broth for 8–10 minutes.

   ¾ cup orzo pasta
5. 5Prepare the avgolemono mixture

   Meanwhile, prepare the avgolemono mixture. In a separate bowl, whisk together eggs and add lemon juice/zest. To temper, pour in a thin stream a bit of hot soup while whisking constantly. This will prevent the eggs from scrambling.

   Tempering prevents the eggs from scrambling when added to hot broth.

   EggLemon juiceLemon zestChicken stock
6. 6Finish the soup

   Once tempered, gently stir the avgolemono mixture back into the pot.

   EggLemon juiceLemon zest
7. 7Serve hot

   Serve your soup hot, garnished with fresh dill/parsley and a drizzle of olive oil and enjoy!

   Parsley works too if you prefer it.

   Olive oilDill