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## Instructions
1. **Cook the Orzo or Rice**: In a large pot, bring chicken broth to a gentle boil. Add the orzo or rice and cook until tender (about 10 minutes). Reduce heat to a low simmer.
2. **Prepare the Avgolemono Mixture**: In a medium bowl, whisk together the eggs and lemon juice until frothy.
3. **Temper the Eggs**: Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to prevent scrambling. This step is key to creating a creamy texture.
4. **Incorporate the Mixture**: Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring gently. Do not boil, or the eggs may curdle.
5. **Add Chicken & Season**: Stir in the shredded chicken. Taste and season with salt, pepper, and additional lemon juice if desired.
6. **Serve**: Ladle into bowls and garnish with chopped dill, parsley, or a drizzle of olive oil for added richness.
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## Tips & Variations
* **Make It Vegetarian**: Use vegetable broth and omit the chicken for a lighter version.
* **Add Vegetables**: Diced carrots, celery, or spinach can add texture and nutrition.
* **Zest for Extra Brightness**: A bit of lemon zest gives a deeper citrus aroma.
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## Final Thoughts
**Greek Lemon Chicken Soup (Avgolemono)** is the kind of dish that proves simplicity can be spectacular. With just a few ingredients and a little technique, you can create a soup that’s both deeply comforting and refreshingly bright. Whether you’re feeling under the weather or just want something nourishing and delicious, Avgolemono is a warm hug in a bowl—and a beautiful taste of the Mediterranean.
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Would you like a version tailored for slow cookers or Instant Pots, or a printable card for sharing?
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