Name: Ouzo Bays Chicken & Orzo Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb boneless skin-on chicken thighs (or breasts); 8 cups water or low-sodium chicken stock; 1 cup large carrot; 2 cups celery stalks; 1 cup yellow onion; 2 tsp garlic cloves, minced; 1 piece bay leaf; 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup orzo (unmilled rice-shaped pasta); 3 large eggs, room temperature; 1 cup fresh lemon juice; 1 tbsp cold water (for tempering); 1 tsp extra-virgin olive oil (optional finish); 1 tsp lemon zest (optional); 0 to taste additional salt and pepper to taste

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Peel and finely dice the onion. Peel and slice the carrot into rounds about 1/4-inch thick. Trim and slice the celery. Mince the garlic. These measured cups correspond to roughly 1 medium onion, 1 large carrot, and 2 celery stalks.

Prepare aromatic vegetables

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.

Cook chicken and aromatics

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.

Simmer

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.

Remove chicken

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.

Strain (optional for clear broth)

Stir the chopped dill and parsley into the warm broth. Reserve a small pinch of dill for garnish if desired.

Add herbs

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.

Cook the orzo

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.

Prepare the avgolemono (egg-lemon) liaison

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.

Incorporate liaison into soup

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.

Add chicken back and finish

Ladle the soup into bowls, garnish with reserved dill and a grind of black pepper. Serve immediately. Offer extra lemon wedges at the table.

Chicken & Orzo Soup Recipe

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