1. Prepare the Broth and Rice:
   • In a large pot, bring the chicken broth to a gentle boil over medium heat.
   • Add orzo or rice and cook per package instructions (8-10 minutes for orzo, 15-20 minutes for rice), stirring occasionally.
2. Temper the Eggs:
   • In a medium bowl, whisk together the eggs and lemon juice until smooth.
   • Slowly ladle 1/2 cup of hot broth into the egg mixture while whisking constantly to prevent scrambling. Repeat with another 1/2 cup of broth.
3. Combine the Elements:
   • Reduce the soup to low heat and gradually pour the tempered egg mixture into the pot, stirring gently.
   • Let it warm through for 3-5 minutes, ensuring the soup thickens without boiling.
4. Add Chicken and Seasonings:
   • Stir in shredded chicken, salt, and black pepper.
   • Drizzle in olive oil if using, for extra richness.
5. Serve and Garnish:
   • Ladle soup into bowls and garnish with fresh parsley or dill.
   • Serve warm with crusty bread or pita.

Recipe Details:

• Category: Soup
• Cuisine: Greek
• Cooking Method: Stovetop
• Dietary Tags: Dairy-Free, High-Protein
• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations and Substitutions:

• Vegetarian Option: Use vegetable broth and replace chicken with chickpeas.
• Gluten-Free: Swap orzo for rice.
• Extra Veggies: Add spinach, carrots, or celery.
• More Protein: Increase chicken quantity or add chickpeas.
• Extra Creamy: Blend half the soup before adding the chicken.

Storage and Reheating:

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as the egg-based broth may separate.
• Reheating: Warm gently on low heat, stirring frequently. Avoid boiling to prevent curdling.

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FAQs:

1. What makes Avgolemono soup thick and creamy?
   • The combination of whisked eggs and lemon juice, tempered with warm broth, creates a silky, dairy-free creaminess.
2. Can I use store-bought rotisserie chicken?
   • Yes! It saves time and enhances the flavor.
3. How do I prevent the eggs from s