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6 bone-in, skin-on chicken thighs
8 cups cold water
1 large unpeeled yellow onion, quartered
2 tablespoons whole black peppercorns
1 tablespoon kosher salt
1/2 cup dried orzo
4 large eggs
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
For serving:
1/2 medium lemon, thinly sliced
Fresh dill or oregano
Freshly ground black pepper
INSTRUCTIONS
Cook the chicken and make the stock:
Place the chicken thighs, cold water, onion, peppercorns, and salt in a 5-quart or larger Dutch oven. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a simmer. Cook until the chicken is fully cooked through, around 45 minutes to 1 hour. Skim off any foam that forms on the surface.
Strain the stock:
Transfer the cooked chicken to a cutting board. Strain the stock through a fine-mesh strainer into a large heatproof bowl and discard the solids. If there’s too much fat, skim it off with a spoon or use a fat separator. Reserve 2 cups of the stock for later use. Return the remaining stock to the Dutch oven and keep warm over low heat.
Shred the chicken:
When the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands. Discard the skin and bones.
Cook the orzo:
Bring the stock back to a boil over medium-high heat. Add the dried orzo and cook until al dente, about 7 to 9 minutes. Stir in the shredded chicken. Reduce the heat to low.
Prepare the egg-lemon mixture (avgolemono):
In a medium bowl, whisk the eggs until they are light in color and frothy (about 2 minutes). Slowly whisk in the freshly squeezed lemon juice. Gradually add the reserved 2 cups of warm stock to the egg-lemon mixture while whisking constantly to temper the eggs and prevent them from curdling.
Finish the soup:
Pour the avgolemono (egg-lemon mixture) back into the pot with the chicken and orzo. Stir everything together and cook over low heat for 3 to 5 minutes, until the soup thickens slightly. Be careful not to let the soup boil.
Serve:
Ladle the soup into bowls and garnish with thin lemon slices, freshly chopped dill or oregano, and freshly ground black pepper.#delicioussoup #greek #lemon