Golden Avgolemono with Orzo and Shredded Chicken

⏱ 40 min · Serves 4

Greece's great comfort in a bowl: silky chicken broth thickened with eggs and lemon until it turns glossy and golden, with tender orzo and shredded chicken. Bright, soothing and ready in well under an hour.

Per serving: 446 kcal · 33.0g protein · 34.0g carbs · 19.0g fat

Ingredients

• 1.5 litres good chicken stock
• 400g boneless, skinless chicken thighs (or 2 breasts)
• 1 small onion, halved
• 1 bay leaf
• 150g orzo (or short-grain rice)
• 3 large eggs, at room temperature
• juice of 2 lemons (about 80ml), plus extra to taste
• 1 tbsp olive oil
• salt and white pepper
• 3 tbsp chopped fresh dill
• zest of 1 lemon, to serve

Method

1. Bring the stock to a gentle simmer with the onion halves and bay leaf. Add the chicken and poach gently for 15 minutes, until just cooked through.
2. Lift out the chicken and set aside. Discard the onion and bay leaf. Shred the chicken with two forks.
3. Return the broth to a simmer, add the orzo and cook for 8-9 minutes until just tender. Stir in the shredded chicken and olive oil, then take the pan off the heat and let it stand for 2 minutes (boiling broth will scramble the eggs).
4. In a bowl, whisk the eggs hard for a minute until pale and frothy, then whisk in the lemon juice.
5. Ladle in a little hot broth, one ladle at a time, whisking constantly, until you have added about 4 ladles and the mixture is warm to the touch.
6. Pour the tempered egg mixture back into the pan in a slow stream, stirring continuously. Set over the lowest heat and stir for 2-3 minutes until the soup thickens to a velvety, glossy consistency; do not let it boil.
7. Season generously with salt and white pepper, add more lemon juice if you like it sharp, and stir through most of the dill.
8. Serve at once in warm bowls, topped with the remaining dill, lemon zest and a grind of pepper.