- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 stalks celery, cut in half
- 2 tablespoons whole black peppercorns
- Salt to taste
- 1/2 cup uncooked orzo
- 4 eggs
- 1/4 cup freshly squeezed Meyer lemon juice
- To serve: thin lemon slices, fresh dill, freshly ground black pepper
- Place the chicken, water, onion, celery, peppercorns, and salt in a large stockpot. Bring to a simmer, then lower the heat, cover, and cook at a bare simmer until chicken is cooked through. Remove chicken from stock to cool, strain stock and return to soup pot.
- When the chicken is cool enough to handle, shred the meat and set aside.
- Bring the broth back up to a low boil, add the orzo and cook until al dente. Stir in the shredded chicken and turn the heat to low.
- Crack the eggs in a medium bowl and whisk until frothy. While still whisking, add the lemon in a thin stream. Continue whisking while slowly drizzling in about ½ c hot stock to prevent eggs from curdling.
- Add beaten eggs to soup pot and cook over low heat for 3-5 minutes until soup thickens. Take care not to let it come to a boil.
- Ladle into soup bowls and serve immediately, garnished with lemon slices, dill, and freshly ground black pepper.
Meyer Lemon Avgolemono Soup