Avgolemono Chicken Soup

Ingredients

• 1½ lb boneless skinless chicken thighs
• 8 cups chicken stock
• 1 medium onion, finely diced
• 2 carrots, diced
• 1 stalk celery, diced
• 1 bay leaf
• ½ cup orzo
• 3 large eggs
• ⅓ cup lemon juice
• 2 tbsp chopped fresh dill
• Salt and pepper to taste

Method

1. Bring the stock, chicken, onion, carrots, celery and bay leaf to a boil in a large pot, then lower to a gentle simmer.
2. Simmer until the chicken reaches 165°F, about 20 minutes. Lift it out, shred it with two forks and discard the bay leaf.
3. Add the orzo to the pot and simmer until tender, about 9 minutes. Turn the heat to low.
4. Whisk the eggs in a bowl until frothy, then whisk in the lemon juice.
5. Slowly ladle about 2 cups of hot broth into the eggs, whisking constantly, so they warm without scrambling.
6. Stir the egg mixture back into the pot with the chicken and heat gently, without boiling, until the soup thickens slightly and reaches 160°F. Season and finish with dill.

Notes