Tasty & Easy Avgolemono

Ingredients

1 whole chicken (about 3 1/2 lbs.)

12 cups water

2 carrots, peeled and diced

2 celery stalks, diced

1 large onion, diced

2 bay leaves

1/2 teaspoon freshly ground pepper

2 tsp. salt

1/2 cup orzo pasta or rice

3 eggs (room temperature)

1 tsp. fresh lemon zest

2 lemons (strained juice)

Optional: black pepper (freshly ground, to taste)

Directions

BROTH PREPARATION: Roast chicken a 350F oven for an hour
Meanwhile simmer carrots, celery, onion, bay leaves, peppercorns and salt in 12 cups water for 45 minutes. (Frozen processed uncooked onions, carrots and celery can also be used instead of fresh)
Strain broth into a soup pot, reserving the vegetables for later.
Remove cooked chicken from the oven. Separate all skin and bones and add to soup pot. Set de-boned meat aside for later.
Simmer the bones in the broth for an hour, then strain off the bones, returning the broth to the pot
SOUP ASSEMBLY
Heat broth to boiling. Add the orzo pasta or rice and cook, uncovered, for approximately 10 to 12 minutes until tender.
Using a whisk, beat the eggs in a bowl.
Whisk in the lemon zest and the lemon juice.
When the pasta or rice has finished cooking, turn off the heat.
To temper the eggs and prevent them from curdling, ladle about 2 cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk.
Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.
Adjust your seasoning for salt and pepper.
Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer

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