Description
This Lemon Egg Chicken Soup is a comforting and flavorful broth-based soup featuring tender shredded chicken, al dente orzo, and a silky egg-lemon sauce that adds brightness and richness. Slow-simmered with bone-in chicken thighs, whole peppercorns, and onion, the soup is a perfect blend of hearty and fresh flavors, garnished with lemon slices and fresh herbs for a refreshing finish.
Ingredients
For the Stock
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
For the Soup
- 1/2 cup dried orzo
- 4 large eggs
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
- 1/2 medium lemon, thinly sliced
- Fresh dill or oregano for garnish
- Freshly ground black pepper to taste
Instructions
- Prepare the stock: Place the chicken thighs, cold water, quartered onion, whole peppercorns, and kosher salt into a large Dutch oven. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook until the chicken is fully cooked, about 1 hour. Skim off any foam that rises to the surface with a slotted spoon to keep the broth clear.
- Strain and reserve stock: Carefully remove the chicken pieces and set them on a cutting board. Strain the broth through a fine-mesh strainer into a large heatproof bowl, discarding solids like onion, peppercorns, and foam. If there is excess fat on the surface, skim it off. Reserve 2 cups of this flavorful stock and return the rest to the Dutch oven, keeping it warm over low heat.
- Shred the chicken: Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces. Set the shredded chicken aside for later use in the soup.
- Cook orzo: Bring the reserved stock in the Dutch oven back to a boil over medium-high heat. Add the dried orzo and cook until tender but still al dente, about 9 minutes. Stir in the shredded chicken and reduce the heat to low to keep warm.
- Make the egg-lemon sauce: In a medium bowl, whisk the eggs briskly until frothy and lighter in color, approximately 2 minutes. While continuously whisking, drizzle in the fresh lemon juice. Then temper the egg-lemon mixture by gradually adding the reserved warm stock, whisking constantly to prevent the eggs from curdling when combined with the hot broth.
- Combine and finish soup: Slowly pour the tempered egg-lemon mixture back into the hot soup while stirring gently. Heat the soup on low without boiling, allowing it to thicken and become velvety, about 5 minutes. Take care to avoid scrambling the eggs.
- Serve: Ladle the hot soup into bowls and garnish with thin lemon slices, freshly chopped dill or oregano, and freshly ground black pepper to taste. Serve immediately for the best flavor and texture.
Notes
- Be sure to gradually temper the egg mixture to prevent curdling when combining with hot broth.
- Skimming the foam and fat during stock preparation keeps the broth clear and clean tasting.
- Use fresh lemons for the best bright citrus flavor in the egg-lemon sauce.
- For a lower-fat version, skinless chicken thighs can be used; reduce fat skimming accordingly.
- This soup can be made a day ahead; flavors improve when allowed to rest in the fridge.
- Orzo cooking times may vary slightly based on brand; adjust accordingly.
