Yia Yia's Avgolemono

Recipe View In a large stockpot, combine the whole chicken, salt, quartered onion, carrot chunks, and celery pieces with leaves. Pour in 8 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer gently for about 1 1/2 hours, or until the chicken is very tender. Skim off any foam or impurities that rise to the surface during simmering. (Time: 90 minutes)

Recipe View Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set the shredded chicken aside. Bring the strained broth to a boil over medium heat. Add the orzo pasta and simmer for 20 minutes, or until the orzo is tender. (Time: 25 minutes)

Recipe View While the orzo is cooking, prepare the egg-lemon mixture. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. In a separate bowl, whisk the egg yolks until smooth and fully incorporated. Gradually whisk the yolks into the beaten egg whites until well combined. Measure out 2 cups of the hot simmering broth and let it cool slightly. Slowly drizzle the slightly cooled broth into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Add the lemon juice to the egg-broth mixture and whisk until well combined. (Time: 15 minutes)

Recipe View When the orzo is almost finished cooking, return the shredded chicken to the pot with the broth and orzo. Cook until the chicken is heated through. Reduce the heat to low. Slowly pour the egg-lemon mixture into the soup, stirring gently and continuously to incorporate it evenly. Do not allow the soup to boil after adding the egg mixture, as this can cause it to curdle. (Time: 5 minutes)

Recipe View Serve the Avgolemono immediately. Garnish with freshly ground black pepper and a drizzle of olive oil, if desired. This soup is best enjoyed fresh, as the texture may change upon refrigeration.