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Greek Egg And Lemon Soup
Ingredients
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher sea salt
- 1/2 cup dried orzo
- 4 large eggs
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
- 1/2 medium lemon, thinly sliced
- Fresh dill or oregano
- Freshly ground black pepper
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