Greek Lemon Chicken Soup

1. 1
   boil · ~15 min

   Poach the chicken.

   1.Place chicken breasts in a large pot and cover with 6 cups of water.

   2.Bring to a boil over high heat, then reduce heat to medium-low.

   3.Simmer gently for 15 minutes until the chicken is cooked through.

   4.Remove chicken to a plate, reserving the broth in the pot. Shred the chicken with two forks once cool enough to handle.

   TIPKeep the broth at a gentle simmer — a rolling boil will make the chicken tough.
2. 2
   saute · ~6 min

   Sauté the vegetables.

   1.Heat olive oil in the same pot over medium heat.

   2.Add chopped onion, carrot, and celery. Cook until softened (5–6 minutes).

   3.Add minced garlic and sauté until fragrant (30 seconds).

   TIPDon't brown the garlic — it turns bitter quickly.
3. 3
   simmer · ~10 min

   Cook the orzo in the broth.

   1.Pour the reserved chicken broth back into the pot with the vegetables.

   2.Bring to a boil, then add the orzo pasta.

   3.Reduce heat and simmer until orzo is tender (8–10 minutes), stirring occasionally.

   4.Season with salt and black pepper.
4. 4
   mix · ~2 min

   Prepare the egg-lemon liaison (avgolemono).

   1.In a medium heatproof bowl, whisk the eggs until frothy.

   2.Slowly drizzle in the fresh lemon juice while whisking continuously.

   3.Ladle out one cup of hot broth from the pot and slowly stream it into the egg-lemon mixture, whisking constantly to temper the eggs without scrambling.

   TIPThe key to silky avgolemono is adding the hot broth in a thin, steady stream while whisking vigorously. Don't stop whisking.
5. 5
   simmer · ~3 min

   Finish the soup.

   1.Remove the pot from heat. Gradually pour the tempered egg-lemon mixture back into the soup, stirring gently.

   2.Add the shredded chicken back to the pot.

   3.Warm over very low heat for 2–3 minutes to thicken slightly. Do not let it boil.

   TIPNever let the soup boil after adding the eggs — it will curdle. Keep it just below a simmer.
6. 6
   garnish

   Ladle into bowls and garnish with fresh chopped dill. Serve hot.

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