Silky Greek Lemon-Chicken Soup

By Sprig Originals ✓ · cooked up in Sprig

A Greek taverna classic where the whole point is one technique: eggs whisked with lemon juice, slowly thinned with hot broth, then stirred back into the pot off the heat. Done right, it turns a thin chicken-and-rice soup into something velvety, glossy and pale gold with no cream at all. Bone-in chicken thighs build a broth with real body, and orzo or rice gives just enough starch to keep the egg suspended.

Ingredients

• 2 lb bone-in, skin-on chicken thighs (about 5-6)
• 8 cups low-sodium chicken broth
• 1 yellow onion, halved
• 2 carrots, halved crosswise
• 2 celery stalks, halved crosswise
• 3 garlic cloves, smashed
• 1 bay leaf
• 2 tbsp extra-virgin olive oil
• 1 1/2 tsp kosher salt, plus more to taste

• 3/4 cup orzo (or 1/2 cup long-grain white rice)

• 3 large eggs, at room temperature
• 1 extra egg yolk
• 1/2 cup fresh lemon juice (from 2-3 lemons)
• 1 tbsp cornstarch (optional insurance)

• 1/4 cup chopped fresh dill
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• Lemon wedges, for serving

Instructions

1. Pat the chicken thighs dry. In a large Dutch oven or heavy pot over medium-high heat, warm the 2 tablespoons olive oil. Add the thighs skin-side down and sear undisturbed for 6-7 minutes until the skin is deep golden. Flip and sear 2 minutes more, then transfer to a plate. Pour off all but about 1 tablespoon of the fat.
2. Add the broth, onion halves, carrots, celery, smashed garlic, bay leaf and 1 1/2 teaspoons salt to the pot, scraping up any browned bits. Return the chicken, bring to a bare simmer over medium heat, then reduce to low. Simmer gently, uncovered, for 30-35 minutes, until the chicken is fully tender and pulls easily from the bone. Never let it boil hard or the broth will go cloudy.
3. Transfer the chicken to a plate to cool. Strain the broth through a fine-mesh sieve into a large bowl and discard the vegetables and bay leaf (they've given everything they have). Skim the fat from the surface with a spoon. Wipe out the pot and return the strained broth to it. You should have about 7 cups; add water if you're short.
4. Pull the chicken meat off the bones, discarding skin and bones, and shred into bite-size pieces. Set aside.
5. Bring the broth back to a simmer, stir in the orzo, and cook 8-9 minutes until just tender (if using rice, simmer 15-17 minutes). Turn the heat OFF and let the pot sit for 3 minutes — the surface should stop bubbling completely. This resting step is what keeps the eggs from scrambling.
6. Make the liaison: in a medium bowl, whisk the 3 eggs, extra yolk and (if using) the cornstarch until completely smooth and slightly frothy, about 1 minute. Whisk in the lemon juice in a steady stream. The mixture should be pale, thin and uniform.
7. Temper: ladle about 1/2 cup of the hot broth into the egg-lemon mixture in a thin stream while whisking constantly and vigorously. Repeat with 3 or 4 more ladles, one at a time, whisking the whole time. By the end the bowl should feel warm to the touch, not hot, and hold roughly 2 1/2 cups of loose, creamy liquid. Go slower than feels necessary — rushing here is the only way this recipe fails.
8. With the pot still off the heat, pour the tempered mixture back into the soup in a slow stream while stirring constantly with a wooden spoon. The soup will turn opaque and pale yellow and thicken to the body of light cream.
9. Return the shredded chicken to the pot. Set the pot over low heat and warm for 2-4 minutes, stirring constantly, just until steaming — stop when it reaches 165-170°F on an instant-read thermometer. Do not let it simmer or boil, ever, or the eggs will curdle.
10. Off the heat, stir in the dill and plenty of black pepper. Taste and add salt and more lemon juice until it tastes bright and a little sharp. Ladle into warm bowls, drizzle with olive oil, and serve immediately with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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