Ingredients:

• 1 whole chicken (about 1.5 kg), cut into pieces or 4 chicken breasts/thighs
• 10 cups water
• 1 cup uncooked short-grain rice or orzo
• 2 large eggs
• 3 large lemons, juiced
• Salt and pepper to taste
• 1 bay leaf (optional)
• Fresh parsley or dill for garnish (optional)

Instructions:

1. Cook the Chicken:
   • In a large pot, add the chicken pieces and cover them with 10 cups of water.
   • Add a pinch of salt, the bay leaf (if using), and bring to a boil over medium-high heat.
   • Reduce the heat to low and simmer for about 45 minutes, or until the chicken is fully cooked and tender.
   • Skim off any foam that rises to the surface during cooking.
   • Once cooked, remove the chicken pieces from the pot and set them aside to cool slightly. Discard the bay leaf if used.
   • Strain the broth to remove any impurities and return it to the pot.
2. Cook the Rice or Orzo:
   • Add the uncooked rice or orzo to the chicken broth in the pot.
   • Bring the broth back to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the rice or orzo is tender.
3. Prepare the Avgolemono (Egg-Lemon Mixture):
   • In a medium bowl, whisk the eggs until frothy.
   • Gradually add the lemon juice to the eggs, whisking continuously.
   • Slowly temper the egg-lemon mixture by gradually adding a ladleful of hot chicken broth into the mixture while whisking vigorously. This will prevent the eggs from curdling.
   • Continue adding 2-3 more ladlefuls of broth, one at a time, whisking well after each addition.
4. Combine the Avgolemono with the Soup:
   • Once the egg-lemon mixture is warmed and smooth, slowly pour it back into the pot with the rice and broth, stirring constantly.
   • Simmer the soup on low heat for another 2-3 minutes, but do not let it boil, as this may cause the eggs to curdle.
   • Season with salt and pepper to taste.
5. Serve:
   • Shred or cut the cooked chicken into bite-sized pieces and add it back to the soup, or serve it on the side.
   • Ladle the Avgolemono soup into bowls, garnish with fresh parsley or dill if desired, and serve hot.