Greek Avgolemono Soup Recipe

Avgolemono, pronounced ah-vo-le-mo-no, refers to the tasty Greek sauce from which this chicken soup gets its name.
Avgolemono sauce is a silky and fragrant sauce made of eggs, lots of lemon, and warm broth.

Ingredients
4 cups Chicken broth
1/4 cup uncooked Orzo pasta
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice
1/4 pulled chicken (optional)
Makes 4 servings

1. In a large saucepan, bring the broth to a boil.
2. Add the Orzo pasta and cook until tender but still al dente, about 7 minutes.  Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes.