Avgolemono, a velvety chicken soup enriched with eggs and lemon, demonstrates the Greek culinary craft of transforming simple ingredients into a glossy, warming elixir of nourishment.
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Bring the chicken broth to and add orzo; cook until al dente.
In a bowl, beat the eggs and add lemon juice gradually while whisking.
Temper the egg mixture by adding a ladle of hot broth slowly while stirring.
Pour the tempered eggs into the pot and stir to thicken without .
Add shredded chicken, salt, and pepper; gently for 10 minutes .
Serve hot, garnished with lemon slices if desired.
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