Few things comfort me more than Avgolemono soup. Since a hug from my dad is no longer possible, a bowl of this creamy goodness will have to do. This recipe calls for orzo because that’s how the fabulous Yiayia Niki makes it, but my mamma makes it with rice. Do You and dress with loads of black pepper.
Bring a large pot of generously salted water to a boil.
Place whole chicken (breast down) into your pot.
Let boil for roughly 2 hours – or until you notice that the chicken has started falling off bones. Once fully boiled, remove the chicken and allow it to cool down.
Add more water to the broth so that the pot is ¾ full – allow to boil.
Remove the skin and bones from chicken and shred meat into bite sized pieces.
Add orzo/rice and pieces of cooked chicken to broth. Stir to make sure rice/orzo does not stick to bottom of pot.
Add the juice of all 6 lemons to broth. Stir.
In a medium bowl, whisk eggs. Slowly add large spoonfuls of the hot chicken broth to egg mix, whisking constantly otherwise your egg will cook.
Slowly drizzle in egg mixture to pot while stirring. A foamy layer will form on top of soup.
