Avgolemono Soup

1: Rinse the chicken thighs and place them into the soup pot.

2: Pour the water into the pot and heat on high.

3: Cover the pot until it starts to boil, then lower the heat to low.

4: Intermittently remove the white froth from the pot and quickly cover again.

5: Season with salt and pepper.

6: Cook for 15 minutes, then remove chicken to a cutting board.

7: Slice the chicken into bite-size pieces and return to the pot.

8: Stir in orzo pasta and cover again, stirring occasionally.

9: Cook for 10 minutes, then uncover, raise heat to medium and cook for another 15 minutes.

10: Once done, remove pot from burner.

11: In a large measuring cup, beat the eggs with 1 teaspoon of water for 30 seconds.

12: Whisk in lemon juice into the eggs.

13: Add two cups of the chicken broth to this mixture (one cup at a time) while whisking vigorously.

14: Pour this heated lemon sauce into the pot while mixing continuously until smooth.

15: Top with fresh dill.