Auntie P’s Avgolemono with Orzo
Leading Lady Spotlight: Steph (soon-to-be) Mahan, aka “Auntie P”.
Every family has that person who brings warmth, laughter, and generosity into every room, and for my family, that person is Steph. She makes my brother so happy, but beyond that, she’s the first to get on the floor with the kids, cooing at them, snuggling with them, and making them feel oh so adored always.
Steph is the first to be there in the moments that matter most: Babies being born, bittersweet goodbyes to loved ones, and ordinary visits that turn into an afternoon of storytelling and catching up, no matter the distance, no matter the day, she gets in the car and she is there. That kind of presence, and loyalty is rare, and it’s what makes Steph such a beautiful part of our family.
This recipe is one of her family treasures, straight from her mom’s kitchen, and it carries the same warmth and brightness that she does. When I had my second daughter, Margaux, it was my one request: “Please bring me your Avgolemono!” And wow, did Steph deliver. I recommend enjoying this soup whenever you need the healing hands of family and the comfort of a hug that only a sibling (or sibling-in-law) can provide.
What You’ll Need
1 lb boneless, skinless chicken thighs
2 tsp kosher salt, divided
2 tbs olive oil
8 cups bone broth
3 lemons , to make ½ cup juice plus the peel of one lemon
1 cup uncooked orzo
2 eggs
2 egg yolks
Fresh ground pepper, to taste
How to Make
First, we’ll build the broth base.
Pat chicken thighs dry and season with salt. Heat olive oil in a large pot over medium-high heat. Sear chicken for 2–3 minutes per side until lightly golden. Add broth, and lemon peel. Bring to a boil, then reduce to a gentle simmer. Cook uncovered 25–30 minutes until chicken is fully cooked and broth tastes rich. Remove chicken, shred it with two forks, and set aside. Strain out lemon and discard peel. Return broth to pot.
Next, we’ll cook the orzo.
Bring broth back to a gentle boil. Stir in orzo and cook until al dente (about 7–8 minutes). Lower heat to the gentlest simmer, you want it hot, not boiling, for the next step.
Now it’s time to make our Avgolemono (Egg-Lemon Mixture)
In a medium bowl, whisk together eggs, yolks, and lemon juice until frothy. Now, slowly ladle in 1 cup of hot broth (NOT BOILING!) very gradually, whisking constantly so the eggs don’t scramble. Repeat with a second cup of broth. Once warmed through, pour the egg-lemon mixture back into the pot, stirring gently. The soup will thicken slightly and turn a silky pale yellow.
Finally, it’s time to finish the soup
Return shredded chicken to the pot. Taste and adjust seasoning with remaining 1 tsp salt and freshly ground black pepper. Add extra lemon juice if you like it brighter and more lemony. Ladle into bowls and garnish with a lemon wedge.
Enjoy!
