Avgolemono (Greek Lemon Chicken Soup)

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 8 cups chicken broth
• 3 lemons, to make ½ cup juice plus the peel of one lemon
• 1 cup uncooked orzo
• 2 eggs
• 2 egg yolks
• pinch cayenne pepper
• ¼ cup chopped fresh dill

Instructions

1. Quarter the chicken breast into four pieces, place in a bowl, season with 1 teaspoon of kosher salt, then set aside.
2. In a large Dutch oven or heavy-bottom pot, heat the olive oil over medium. Add the onion and cook for 4-5 minutes until softened. Be careful not to brown or the onion will taste bitter.
3. Add the chicken broth, lemon peel, and the remaining 1 teaspoon kosher salt. Bring to a boil then reduce to the lowest simmer.
4. Add the quartered chicken breast to the broth so it is submerged, cover with a lid, and cook for 10 minutes. Remove the chicken from the broth. Shred the chicken and set aside.
5. Bring the broth back to a boil then add the orzo pasta and cook for 15 minutes. Remove the lemon peel and discard.
6. Whisk the eggs and egg yolks in a small bowl with the lemon juice and cayenne pepper. While whisking, slowly drizzle ¼ cup of the hot chicken broth into the egg mixture. Whisk quickly so it doesn’t turn into scrambled eggs. Whisk in an additional ¼ cup broth. Slowly drizzle the tempered broth into the orzo and broth mixture while continuing to whisk.
7. Add the shredded chicken and cook for another 3-4 minutes or until the chicken is warmed through. Taste for seasoning and add more salt if needed. Sprinkle with chopped dill and serve.