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How To Make Greek Egg and Lemon Soup (Avgolemono)

Meghan Splawn
  • minutes
  • Serves 9

INGREDIENTS

6

Chicken thighs, bone-in skin-on

1

Dill or oregano, Fresh

1/2

Lemon, medium

1

Yellow onion, large

4

Eggs, large

1/4 cup

Lemon juice, freshly squeezed

1/2 cup

Orzo, dried

1

Black pepper, Freshly ground

1 tbsp

Kosher sea salt

2 tbsp

Peppercorns, whole black

8 cups

Water