Grandma's Avgolemono

Ingredients

• 1 (2.5 pound) whole chicken
• 1 teaspoon kosher salt
• 1 onion, quartered
• 2 carrots, cut into 2-inch chunks
• 3 stalks celery with leaves, cut into 2-inch pieces
• 8 cups water
• ¾ cup uncooked orzo pasta
• 2 eggs, separated
• 2 lemons, juiced

Step 1

Put the chicken, salt, onion, carrots, celery, and water into a large pot. Bring it to a boil over high heat, then lower the heat to medium-low and let it simmer gently for about an hour and a half, until the chicken is nice and tender. As it cooks, skim off any foam or scum that rises to the surface.

Step 2

Once the chicken is cooked, strain the broth into a clean pot and set it aside. Pick the meat off the bones, discarding the skin, bones, and vegetables. Cut the chicken into small pieces and keep it ready.

Step 3

Bring the broth back to a boil over medium heat, then stir in the orzo. Let it simmer for about 20 minutes until the pasta is tender.

Step 4

While the orzo cooks, beat the egg whites until they form stiff peaks. Then, gently whisk in the yolks until the mixture is smooth. Measure out 2 cups of the hot broth and mix it with the lemon juice. Slowly pour this lemony broth into the egg mixture, whisking constantly so the eggs don’t scramble.

Step 5

When the orzo is just about done, add the chicken back into the pot to warm through. Finally, stir in the egg and lemon mixture gently, combining everything well but carefully so the soup stays creamy. Serve it right away and enjoy!