Recipe courtesy of Michael Symon


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  • Level: Easy
  • Total: 2 hr 5 min
  • Active: 25 min
  • Yield: 6 to 8 servings
Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.



  1. Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
  2. Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
  3. In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don’t bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
  4. Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.