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Ingredients
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Soup Base & Chicken
Orzo & Finish
Method
Soup Base & Chicken
- 1
- 2
Cook chicken and aromatics
In a large heavy-bottomed pot, combine the chicken, 8 cups water or stock, prepared onion, carrot, celery, minced garlic, bay leaf, 1 tsp of the kosher salt, and 1/2 tsp of the black pepper. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim any foam from the surface.
- 3
Simmer
Simmer gently, uncovered, for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Maintain a gentle simmer — a rolling boil will make the broth cloudy.
- 4
Remove chicken
Using tongs, transfer the chicken to a cutting board. Remove and discard the bay leaf. If using skin-on thighs, remove and discard the skin and shred or chop the meat into bite-sized pieces. Taste the broth and adjust seasoning, reserving a bit under-salted since the lemon/egg will change the final flavor.
- 5
Strain (optional for clear broth)
For a clear broth, strain the broth through a fine-mesh sieve into a clean pot, pressing on vegetables to extract flavor, then discard solids. Return the strained broth to medium-low heat. If you prefer a heartier soup, leave the vegetables in and proceed without straining.
- 6
Add herbs
Stir the chopped dill and parsley into the warm broth. Reserve a small pinch of dill for garnish if desired.
Orzo & Finish
- 7
Cook the orzo
Bring the broth to a gentle simmer and add 1 cup orzo. Cook until al dente, about 8–10 minutes, stirring occasionally to prevent sticking. If broth becomes too thick, add up to 1/2 cup additional water or stock to reach desired consistency.
- 8
Prepare the avgolemono (egg-lemon) liaison
While the orzo cooks, separate the eggs if you prefer (whole eggs give a silkier result). In a medium bowl, whisk the 3 room-temperature eggs until frothy. Whisk in the 1 cup fresh lemon juice gradually. Temper the egg-lemon mixture by slowly adding 3/4 cup hot broth (take from the pot) in a thin stream while whisking constantly to raise the temperature of the eggs without curdling. Then add one more tablespoon of hot broth, still whisking.
- 9
Incorporate liaison into soup
Reduce the heat to the lowest setting so the broth is hot but not simmering. Slowly pour the tempered egg-lemon mixture into the pot in a steady stream while stirring the broth gently. Continue stirring for 1–2 minutes until the soup becomes slightly thickened and silky. Do not let the soup boil after adding the eggs or it will curdle.
- 10
Add chicken back and finish
Return the shredded chicken to the pot and warm through for 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 tsp extra-virgin olive oil and 1 tsp lemon zest if using for brightness.
- 11
