Classic Avgolemono Soup
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 medium yellow onion, halved
- 2 stalks celery, halved crosswise
- 1 medium carrot, halved crosswise
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tsp kosher salt, plus more to taste
- ¾ cup orzo
For the avgolemono
- 3 large eggs
- ½ cup fresh lemon juice (from about 3 lemons)
- ¼ tsp ground white pepper
For serving
- 2 tbsp fresh dill or flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the chicken, broth, onion, celery, carrot, garlic, bay leaf, peppercorns, and 1 tsp kosher salt in a large pot. Bring to a boil over high heat, then reduce to a steady simmer. Cook, skimming any foam that rises to the surface, until the chicken is cooked through and registers 165°F (74°C) at the thickest part not touching bone, about 20–25 minutes.
- 2
Using tongs, transfer the chicken to a cutting board and let it rest until cool enough to handle. Strain the broth through a fine-mesh sieve back into the pot, discarding the solids (onion, celery, carrot, garlic, bay leaf, and peppercorns). You should have about 7–8 cups of broth.
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