Step 1: Prepare the Chicken and Broth

In a large pot or Dutch oven, add the chicken and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Add a pinch of salt and pepper. Simmer for about 25–30 minutes, or until the chicken is fully cooked and tender.

Step 2: Cook the Rice or Orzo

While the chicken simmers, rinse the rice under cold water. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the broth to a simmer and stir in the rice or orzo. Let it cook for 10–12 minutes or until tender.

Tip: You can cook the rice or orzo separately if you prefer a clearer broth, especially if storing leftovers.

Step 3: Prepare the Avgolemono (Egg-Lemon) Mixture

Crack the eggs into a medium mixing bowl and whisk until frothy. Slowly add the fresh lemon juice while continuing to whisk. The mixture should be smooth, bright, and slightly thickened.

Step 4: Temper the Eggs

This is the most important step. To avoid curdling, you must temper the eggs. Slowly ladle 1–2 cups of the hot broth (not boiling!) into the egg-lemon mixture, whisking constantly to bring the temperature up gradually. This prevents the eggs from scrambling.

Step 5: Combine and Finish the Soup

Once tempered, slowly pour the egg-lemon mixture into the soup pot while stirring gently. Do not let the soup boil after this step—just keep it warm over low heat. Add the shredded chicken back in and stir to combine. Taste and adjust salt, pepper, or lemon juice as desired.