📋 Instructions

1. 1Season and brown the chicken — Pat the thighs dry, season with 1/2 tsp of the salt and the pepper, and sear in the olive oil in a Dutch oven over medium-high heat at 400F (204C) for 5 to 6 minutes per side. They are done when deeply golden brown and an instant-read thermometer reads 165F (74C) at the thickest point. Move them to a plate.
2. 2Soften the aromatics — Lower the heat to medium, add the onion, carrot, and celery, and cook for 6 to 7 minutes until the onion is translucent and the edges of the carrot look glossy. Add the garlic and stir for 45 seconds, just until fragrant, not browned.
3. 3Simmer the broth — Pour in the broth and scrape the browned bits off the bottom with a wooden spoon. Return the chicken to the pot, bring to a boil, then reduce to a simmer at 195F (90C) and cook uncovered for 20 minutes.
4. 4Shred the chicken — Lift the thighs out with tongs and shred with two forks. The meat should pull apart with no resistance. Set it aside and keep the broth at a bare simmer.
5. 5Cook the orzo — Stir the orzo into the simmering broth and cook at 195F (90C) for 9 to 10 minutes, stirring twice. It is done when the orzo is tender with a slight bite and the broth has thickened enough to coat a spoon.
6. 6Temper the egg and lemon — Whisk the eggs and lemon juice in a bowl until smooth. Slowly ladle in 1 cup of hot broth while whisking constantly, then pour the mixture back into the pot off the heat.
7. 7Finish and serve — Return the shredded chicken to the pot, stir in the remaining 1/2 tsp salt, and taste. The broth should be silky, not grainy, and bright at the back of the throat. Serve with dill and lemon slices.