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CHICKEN SOUP:
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1. A 46-ounce can of chicken broth can be used. Bring to a boil and add rice or orzo.
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2. Simmer for 15 to 20 minutes or until rice or pasta is tender.
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3. Remove from heat and prepare "Avgolemono Sauce" as explained below. Combine with hot soup, stir, and serve.
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AVGOLEMONO SAUCE - HAND METHOD:
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1. Beat eggs well and gradually beat in lemon juice.
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2. Add two cups hot, strained broth slowly to egg sauce, beating constantly.
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3. Return soup to heat and stir vigorously until thickened.
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AVGOLEMONO SAUCE - BLENDER OR FOOD PROCESSOR METHOD:
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1. Blend eggs with lemon juice. With motor running, very slowly add 2 to 3 cups of hot, strained broth.
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2. When combined, pour egg-lemon mixture from bowl into remaining broth, stirring briskly.
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3. After all the liquid has been combined, reduce heat and continue to stir until thickened.
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4. To serve, ladle into soup bowls and add slices of cooked chicken, if desired.
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