Avoglemono (Lemony chicken and rice soup)

by Samantha Tingey

Ingredients

      

         •        2 tablespoons extra-virgin olive oil

         •        1 sweet onion, chopped

         •        6 pounds split chicken breasts

         •        2 carrots, each cut into 6 pieces

         •        1 leek, split (top discarded)

         •        2 bay leaves

         •        1/3-1/2 cup fresh lemon juice (start with 1/3 cup; add more at the end if you          prefer a stronger lemon flavor)

         •        4 eggs

         •        1 1/2 cups orzo pasta

         •        kosher salt, to taste (at least a few teaspoons)

         •        freshly ground black pepper, to taste (use liberally if desired, the pepper        and lemon contrast is wonderful)

Instructions

         1.    Sweat onions in a medium skillet with the evoo until soft and translucent, about five minutes.

         2.      Meanwhile, place chicken in a large pot or dutch oven. Add water until it's covered by 1 inch. Bring to a boil then reduce heat and simmer for an hour.

         3.      Remove chicken and set aside until cool enough to handle, then remove meat, discarding the bones. Add carrots, leek, bay leaves, chicken and onions back to pot; simmer another hour (or longer, I've simmered as long as two hours). Remove the carrots and leek (you can eat the carrots or discard).

         4.      Bring to a boil and add orzo pasta. Cook until the orzo is done according to package directions.

         5.      In a small bowl, beat the lemon juice and eggs together. Slowly stir in two cups of the broth, whisking continuously (this is called tempering). Pour the egg mixture back into the pot, stirring well.

         6.      Season to taste (don't skimp on the seasoning!) and serve. The mixture will thicken a lot after sitting overnight in the refrigerator (I like it best after it's thickened but it's delicious both ways).