Greek Chicken Lemon Soup

Avgolemono chicken soup stands out as a Greek staple, appearing in most Greek eateries and taking center stage during Greek holiday gatherings. The egg, an unexpected ingredient, works as a natural thickener for the chicken and orzo blend. Lemon zest and juice uplift the soup's flavor, creating a creamy, lemon-infused taste without any cream.

Ingredients

• A 3 1/2-pound whole chicken, sliced into 6 portions
  

• 12 cups water

• 2 large carrots, quartered

• 2 stalks celery, quartered

• 1 large onion, peeled and halved

• 2 bay leaves

• 5 whole black peppercorns

• 2 teaspoons salt, more to taste

• 1/2 cup dry orzo, or rice

• 3 large eggs, room temperature

• 1 teaspoon fresh lemon zest

• Between 4 and 6 tablespoons of freshly squeezed lemon juice
  

• Freshly ground black pepper, to taste

• Fresh dill sprigs, for garnish

Steps to Make It

01.  Collect the necessary ingredients.

02.  Put the chicken, water, carrots, celery, onion, bay leaves, peppercorns, and salt into a large stockpot. Bring it to a rapid boil, then reduce the heat to medium-low and let it simmer, partially covered, for approximately 1 to 1 1/2 hours.

03.  Take out the chicken and vegetables, placing them in a bowl. Gently strain the broth through a fine sieve into another large bowl. Pour the strained broth back into the stockpot and bring it to a boil.

04.  Toss in the orzo and let it cook until it reaches an al dente consistency, following the directions on the package.

05.  As the pasta cooks, get the egg-lemon mixture ready. Whisk the eggs in a medium bowl until they become frothy and smooth.

06.  Continue whisking while gradually pouring in the lemon zest and lemon juice.

07.  After the pasta is fully cooked, switch off the stove. Use a large measuring cup to scoop around 2 cups of broth.

08.  While whisking, gradually pour the hot broth into the egg-lemon mixture. This helps temper the eggs, preventing them from curdling when added to the hot broth later.

09.  Gently blend the egg-lemon mixture back into the pot, stirring constantly over low heat until it's warmed through, usually taking 5 to 10 minutes. Avoid bringing the soup to a boil after adding the eggs. Taste and adjust seasoning with pepper and salt as needed.

10.  Usually, this soup is enjoyed without the chicken meat or vegetables. Feel free to add them in or serve them separately based on your preference. Sprinkle some dill as garnish before serving.