Avgolemono (Greek Comfort Soup

• Meat

  • 3/4 lb Chicken thighs, boneless and skinless

• Produce

  • 1 large handful Dill, Fresh

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 4 1/2 cups Chicken broth

• Condiments

  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1/2 cup Orzo, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thingsimadetoday.com

Ingredients

• 2 tablespoons olive oil
• ¾ pound chicken thighs, boneless and skinless
• 4½ - 5 cups chicken broth
• ½ cup orzo, dry
• 3 eggs
• ¼ cup lemon juice
• salt and pepper to taste
• large handful fresh dill, chopped

Directions

• In a heavy bottomed saucepan, heat olive oil. Add chicken and cook until nicely browned on each side, about 15 minutes. Transfer chicken to cutting board and let cool.
• Add chicken broth to saucepan and bring to a slow boil. Add uncooked orzo, stir, and cook for 7 minutes until al dente. Reduce heat.
• In a medium bowl, whisk together eggs and lemon juice. Slowly add 1 cup of the hot broth, continuing to whisk, until eggs have tempered. Add mixture back to sauce pan and cook over low heat until it starts to thicken, about 5 minutes.
• Meanwhile, shred the cooked chicken. Add chicken pieces to saucepan.
• Once thickened, add dill, taste and adjust salt and pepper. Serve immediately.