Greek Saffron Avgolemono: Egg-Lemon Chicken Soup

Ingredients

• 12 threads Raihan Saffron, bloomed in 2 tbsp warm stock
• 1.5 lb bone-in chicken thighs
• 6 cups chicken stock
• 1/2 cup orzo or arborio rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• 2 tbsp chopped dill
• Salt and pepper

Instructions

1. Simmer chicken in stock 30 min. Remove. Shred. Discard skin and bones.
2. Add orzo. Cook 8 min.
3. Whisk eggs and lemon. Slowly ladle 1 cup hot broth into eggs while whisking.
4. Pour egg mixture back into pot, whisking. Do not boil.
5. Stir in saffron bloom and shredded chicken. Heat gently 2 min.
6. Salt, pepper, dill.