Rye Free Classic Avgolemono Soup

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lbs bone-in, skin-on chicken breasts or thighs
8 cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth Wegmans Organic Chicken Bone Broth
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!