Greek Lemon Chicken Soup "Avgolemono"

I used to work in Soho, NYC and as soon as a winter bite set in the air I would frequent this teeny, tiny, cozy Greek restaurant for their Avgolemono because it was heart- warming-ly addictive. This soup just feels nourishing.. after all with broth that is infused with egg and lemon...it is the "Liquid Penicillin" cure-all for cold season. Its so damn simple and so, so good. In fact it's probably the easiest chicken soup I make and one of my favourites. Typically this is served with rice but I prefer orzo and sometimes I throw in some spinach too. Next time you feel like curbing the winter chill, look no further this is the soup for you.

Yield: 4

Author: The Salty Chilli

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Greek Lemon Chicken Soup with Orzo, Egg and Dill "Avgolemono"

Prep time: 5 MinCook time: 1 H & 45 MTotal time: 1 H & 50 M

This is the cure all chicken soup

Ingredients

• One whole chicken
• One large red onion quartered
• Salt and pepper
• 2 large eggs1 lemon juiced plus more lemon for serving
• 1-2 cups (250-500 grams) orzo
• Dill to garnish

Instructions

1. Put the chicken whole in a pot and cover with cold water. Add salt ( about 1/2 tbspn) and the onion and bring to a boil then lower to a simmer and cover. 
2. Cook for 1 1/2 hours. 
3. Skim any scum off top if necessary. 
4. Turn the heat off, take chicken out and when it's cool enough take the meat off and shred into chunks. 
5. Cook orzo until al dente separately and set aside. 
6. Whisk the eggs and lemon together until frothy then add a ladle of soup to incorporate ( soup should not be boiling just hot) add a second ladle and whisk then mix it back into your broth and let sit for a few minutes. 
7. Heat the broth back up ( again don't boil it) 
8. Layer your serving bowl, orzo, chicken then top with broth, dill, salt and pepper to taste and ( if you're a lemon lover like me) more freshly squeezed lemon.

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