• Place chicken thighs and chicken stock in a large pot.
• Bring to a boil, then reduce heat to low and simmer gently for 30 minutes.
• Remove chicken with tongs, shred meat with two forks, discard bones, and return meat to the pot.
• Add orzo (or rice) to the pot and simmer 8–10 minutes until tender but not mushy.
• Stir occasionally to prevent sticking.
• In a medium bowl, whisk together eggs and fresh lemon juice until frothy.
• To temper: slowly ladle in 1 cup of hot broth, adding a little at a time while whisking constantly. This prevents the eggs from scrambling.
• Reduce pot heat to low (soup should be hot but not boiling).
• Slowly pour the egg-lemon mixture back into the soup, stirring gently and continuously.
• Cook for 3–4 minutes until soup thickens slightly into a silky, creamy consistency. Do not allow it to boil, or the eggs will curdle.
• Stir in olive oil, salt, and pepper. Taste and adjust lemon juice for brightness.
• Remove from heat.
• Ladle into bowls and garnish with fresh dill.
• Serve immediately with warm pita or crusty bread for dipping.

Just the Tips:

• Low heat is key: Never let the soup boil after adding the egg-lemon mixture — gentle heat preserves its smooth, creamy texture.
• Fresh lemon = best flavor: Bottled lemon juice won’t give the same brightness. Adjust acidity to taste.
• Chicken stock upgrade: Use homemade broth if you can — it makes a world of difference in richness.
• Make it heartier: Add shredded carrots or celery when simmering the chicken for extra body and sweetness.
• Rice vs. orzo: Rice creates a thicker, more porridge-like soup, while orzo keeps it lighter and brothier.
• Egg technique: Whisk eggs until frothy before tempering — this makes them incorporate more smoothly.
• Leftovers tip: Avgolemono can thicken in the fridge. Reheat gently with a splash of water or stock to loosen, never boiling.