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Greek Egg and Lemon Soup (Avgolemono)
Ingredients
  • subheading: For the soup:
  • 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 sea salt
  • ½ cup dried orzo
  • 4 large eggs
  • ¼ cup freshly squeezed lemon juice (from 1 large lemon)
  • subheading: For serving:
  • ½ medium lemon, thinly sliced
  • Fresh dill or oregano
  • Freshly ground black pepper
  • subheading: Equipment:
  • Measuring cups and spoons
  • Chef's knife
  • 5-quart or larger Dutch oven with lid
  • Slotted spoon
  • Cutting board
  • Fine-mesh strainer
  • Spoon or fat separator (optional)
  • Whisk
  • Large heatproof bowl
  • Medium bowl
  • Citrus reamer (optional)
  • Ladle
Steps
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