1-Sauté the aromatics: In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add 1/2 to 1 cup each of finely chopped carrots, celery, and green onions. Cook until softened, about 5-7 minutes. Add 2 finely chopped garlic cloves and cook for another minute until fragrant.

2-Create the base: Pour in 8 cups of low-sodium chicken broth and add 2 bay leaves. Bring to a gentle simmer, then add 1 cup of rice (or orzo if you prefer). Season with salt and pepper to taste. Simmer until the rice is tender, about 20 minutes. If using orzo, it will cook faster, typically in about 7 minutes, so add it later in the cooking process.

3-Add the chicken: Stir in 2 cooked, shredded chicken breast pieces (about 6-8 ounces) and allow the soup to heat through. Remove and discard the bay leaves before proceeding to the next step.

4-Prepare the avgolemono: In a medium bowl, whisk 2 large eggs and 1/2 cup of freshly squeezed lemon juice until well combined. This egg-lemon mixture is the heart of your Avgolemono Soup, so be thorough in your whisking.

5-Temper the eggs: This is the crucial step that makes or breaks your soup! Take two ladles of hot soup broth and slowly drizzle them into the egg-lemon mixture while whisking continuously. This gradually raises the temperature of the eggs and prevents them from scrambling when they hit the hot soup.

6-Combine and finish: Slowly pour the tempered egg-lemon sauce back into the pot with the soup, stirring gently but continuously. Once combined, immediately remove the pot from heat to prevent curdling. This step is essential for maintaining that silky, creamy texture.

7-Serve: Ladle the soup into warm bowls and garnish with fresh parsley if desired. Serve hot for the best flavor and texture. For a special touch, offer additional lemon wedges at the table for those who prefer extra brightness in their soup. If you love lemon-infused recipes, you might also enjoy my refreshing Brazilian lemonade, which pairs wonderfully with this savory Greek soup.